Category
Appetizer
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
- 1 cup rice, arborio
- 1 cup peas
- 3/4 cup beetroots, cooked, chopped
- 1/3 cup beets, cooked, pureed in a blender
- 1/2 cup parmesan, grated
- 1 cup vegetable broth
- 1/2 cup white wine
- 1 onion, red, medium, chopped
- 2 garlic cloves, minced
- 4 tbs olive oil
- 1 tbs salt
- 1⁄4 tsp pepper, black
- For the turmeric oil:
- 1/2 cup olive oil
- 1 tsp turmeric powder
- 1 garlic clove
Directions
- 1. Heat the olive oil in a saucepan and sauté the onion seasoning with salt and pepper for 3-4 minutes. Add the garlic and cook for one more minute.
- 2. Add the peas, rice and beets. Stir well and add the wine. Simmer for 1-2 minutes, then add the broth, one ladle at a time, until the rice is cooked through.
- 3. Remove from the heat and fold in the parmesan. Let the flavors combine while you make the turmeric oil.
Recipe Note
Some people are intimidated by risottos. This recipe will prove them wrong.
