Vegetarian

OAMM Beet Risotto takes 80 minutes to prepare.

OAMM Beet Risotto takes 60 minutes to cook.

OAMM Beet Risotto makes 4 servings.

The ingredients for OAMM Beet Risotto are:

2 cup cooked, diced Beets
4 cup Vegetable Stock
2 tbsp Extra Virgin Olive Oil
1.25 cup, chopped Onions, raw
.66 cup, diced Celery, raw
2 tsp Garlic, minced
.5 cup Red Wine
1.5 cup Arborio Rice (Risotto Rice), Dry, Uncooked

Here is how you make OAMM Beet Risotto:

In a food processor, combine 1/3 of beets and vegetable stock, pureeing until smooth. Meanwhile in a large stock pot, heat olive oil over medium. Add onion, celery and garlic, sauteeing until onion is translucent. Add red wine and rice, stirring to coat. Begin to add beet puree, one cup at a time, stirring to ensure it doesn't stick to the bottom of the pan. Simmer over low until most of the puree is absorbed. The key to a good risotto is patience and cooking low and slow. Continue to add the beet puree 1 cup at a time, stirring after each addition, and not adding the next cup of puree until the previous one is almost absorbed. Risotto should be soft and creamy. Stir in remaining roasted beets. Optional: top with shredded parmesan cheese before serving.Serving Size:?Makes 4 servings

The nutritional information for OAMM Beet Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 398.5

• Total Fat: 7.2 g
• Cholesterol: 0.0 mg
• Sodium: 73.0 mg
• Total Carbs: 66.8 g
• Dietary Fiber: 3.9 g
• Protein: 6.4 g