Recipe courtesy of Giada De Laurentiis

Beet Risotto

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Place a small braiser or medium dutch oven over medium heat. Add the butter and olive oil to the hot pan and melt. Add the shallot, fennel, beet and 1/2 teaspoon salt and cook, stirring often, until fragrant and the vegetables are beginning to soften, about 3 minutes. Add the rice and stir to coat the in butter and oil mixture and toast slightly, about 3 more minutes. Deglaze with the sherry vinegar and season with the remaining salt. Begin adding the broth, 1 cup at a time, stirring often. Cook, stirring, after each addition until the broth is almost completely absorbed, continuing with the remaining broth until the risotto is creamy, cooked through and still moves slightly when spooned onto a plate. This will take about 20 minutes. Stir in the Parmesan until melted. Serve with crumbled gorgonzola on top.
18m Easy 98%
CLASS
17m Easy 99%
CLASS
6m Easy 86%
CLASS
Ali Clarke

Beet Reuben

25m Easy 98%
CLASS
Jordan Andino

Scallop Risotto

14m Easy 97%
CLASS
22m Intermediate 98%
CLASS
19m Easy 97%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now