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Beet Risotto

Erin Clarke
  • 110 minutes
  • Serves 4

INGREDIENTS

1 1/2 lb

fresh, whole beets

4 cups

low sodium chicken or vegetable stock

4 tbsp

extra virgin olive oil, divided

1

large shallot, finely chopped

2

Dorot Chopped Parsley Cubes (or 1 tablespoon chopped fresh parsley)

2

Dorot Crushed Garlic Cubes (or 2 teaspoons finely minced garlic)

1 1/2 cups

Arborio rice

1/2 cup

dry white wine, such as Pinot Grigio

1 tsp

kosher salt

1/2 tsp

freshly ground black pepper

1/2 cup

freshly grated Parmesan cheese, for serving