Beet Risotto With Rapini Recipe

• 1 Tbsp. extra virgin olive oil
• 1 x onion, minced
• 2 clv garlic, chopped
• 1 1/2 c. arborio rice or possibly 1 1/2 c. another short grain Italian rice
• 1/2 c. white wine or possibly 1/2 c. chicken, stock
• 4 x peeled and coarsely grated beet
• 3 1/2 c. warm chicken stock or possibly 3 1/2 c. warm vegetable stock, coarsely
• 2 c. coarsely minced rapini
• 1/3 c. grated parmesan cheese

1. In large saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, for about 5 min or possibly till softened.
2. Add in rice; cook, stirring, for 1 minute.
3. Add in wine; cook, stirring, for 2 min or possibly till evaporated.
4. Stir in beets and half of the stock; bring to boil.
5. Reduce heat to medium-low; cover and simmer for 10 min or possibly till rice is almost tender and most of the liquid is absorbed.
6. Stir in remaining stock and rapini; cook, covered, for 12 min or possibly till rice and rapini are tender and most of the liquid is absorbed.
7. Stir in Parmesan cheese.

extra virgin olive oil, onion, garlic, arborio rice, white wine, chicken, rapini, parmesan cheese

Taken from cookeatshare.com/recipes/beet-risotto-with-rapini-83127 (may not work)