Beet Risotto is Good for Fall

It’s fall recipe time, so I thought I’d share this one for beet risotto. This is not only a nice fall side dish but can also be used for Thanksgiving. I don’t have a clue to the recipe’s origin, but know we used this for many years when we had our catering company.

Beet Risotto from sloCooking.net

BEET RISOTTO

1 tbsp olive oil
2 tbsp diced pancetta or thick cut bacon
4 cloves garlic (but no one is counting if you throw in more!)
1 Spanish onion, peeled & diced
2 cup Arborio rice
5 cup beet juice
1/3 cup dairy free Parmesan shreds
1 tsp kosher salt
1/2 tsp fresh ground pepper

In a large straight sided saucepan over medium heat, add olive oil & pancetta/bacon
Just as fat begins to render, add garlic and onion
Cook until onion is soft, about 5 minutes
If garlic starts to darken, lower the heat a bit
Add in rice
Stir until well coated
Add 2 cups beet juice, stir constantly until liquid is absorbed
Continue adding juice, ½ cup at a time, until all beet juice has been absorbed by the rice, around 15-20 minutes
Stir in dairy free Parmesan, salt & pepper
Serve immediately

Beet Risotto is Good for Fall
 
Author:
Ingredients
  • 1 tbsp olive oil
  • 2 tbsp diced pancetta or thick cut bacon
  • 4 cloves garlic (but no one is counting if you throw in more!)
  • 1 Spanish onion, peeled & diced
  • 2 cup Arborio rice
  • 5 cup beet juice
  • ⅓ cup dairy free Parmesan shreds
  • 1 tsp kosher salt
  • ½ tsp fresh ground pepper
Instructions
  1. In a large straight sided saucepan over medium heat, add olive oil & pancetta/bacon
  2. Just as fat begins to render, add garlic and onion
  3. Cook until onion is soft, about 5 minutes
  4. If garlic starts to darken, lower the heat a bit
  5. Add in rice
  6. Stir until well coated
  7. Add 2 cups beet juice, stir constantly until liquid is absorbed
  8. Continue adding juice, ½ cup at a time, until all beet juice has been absorbed by the rice, around 15-20 minutes
  9. Stir in dairy free Parmesan, salt & pepper
  10. Serve immediately

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Copyright 2017 by Heather Thomas, sloCooking.net. All rights reserved.

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