Well it looks like Molly and I are on the same wave length! Beets for EVERYONE! I have made MANY beet risotto recipes. I love risotto because it keeps well, is delicious and I don’t really mind eating it for a few days in a row. Beet risotto is one of those things that I can make anytime of year and I love it every time. I tried this recipe and did a few minor adjustments to add a few things I enjoy in my risotto. I also love the color of beets don’t you?
7 cups vegetable stock
1/4 cup of olive oil
2 beets shredded
1 onion chopped
3 cups arborio rice
1 cup parmesan cheese
1 Tbsp poppy seeds
1/4 cup white wine
In a saucepan bring stock to a simmer and keep it on simmer so it remains warm.
In a second saucepan heat butter and olive oil on medium heat until onions are translucent (approx 5 min).
Add shredded beets and cook for approximately 10-12 min so that the pan is dry.
Take half of the beets out and set aside
Add rice to beets and cook for approx 2 minutes while stirring.
Add one cup of stock and stir occasionally until it’s all dissolved.
Continue adding a cup at a time until all stock has been used.
Add the reserved beets back in, cheese, wine and poppy seeds.
Top with cheese and enjoy!