Red Beet Risotto
Submitted by: Tulkoff
Add some vibrant color to your dinner plate with Tulkoff’s Red Beet Horseradish.
2 Large beets, with greens
4 cups Water
1/2 stick Butter
1 Onion, chopped
1 cup Arborio rice
1/2 cup Parmesan cheese, freshly grated
1 1/2 Tbsp Tulkoff’s Red Beet Horseradish
Cut beet stems close to tops of beets. Peel beets and dice into fine pieces. Chop the stems and slice greens into 1/4 inch-wide pieces, keeping sections separate from each other.
Bring water to a boil in a medium saucepan.
In a separate, large saucepan melt butter, add onion, cooking until softened. Add beets and stems and cook for 5 minutes, stirring occasionally. Add rice and stir for 1 minute. Add a cup of boiling water and stir until absorbed. Add another 1/2 cup of boiling water and stir until absorbed. Repeat process until all the boiling water is absorbed. After 10 minutes, add greens and cook until tender.
Remove pan from heat and stir in Parmesan and Red Beet Horseradish.
Garnish with shaved Parmesan and serve immediately.