Beetroot Risotto Recipe
red + gold beets, grilled vegetables, okanagan goat cheese, toasted pumpkin seeds (add seared scallops +14)
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Ingredients
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Risotto Base
Toppings
Method
Cooking Risotto
- 1
Prepare the Broth
In a saucepan, bring vegetable broth to a simmer. Keep warm over low heat.
- 2
Sauté Aromatics
In a large skillet, heat olive oil over medium heat. Add chopped shallots and minced garlic, sauté until translucent.
- 3
Cook the Rice
Add Arborio rice to the skillet, stirring to coat with oil. Cook for 2-3 minutes until the rice is slightly toasted.
- 4
Add Broth Gradually
Begin adding warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
- 5
Incorporate Beets
After about 15 minutes, when the rice is tender but still al dente, stir in the diced red and gold beets. Continue cooking until creamy.
- 6
Finishing Touches
Remove from heat, stir in grated Parmesan cheese, salt, and pepper. Adjust seasoning to taste.
