2cippolini onionschopped. You can use shallots instead as well.
2clovesgarlicminced
2mediumbeetspeeled and grated
1 ½cupsarborio rice
5cupsvegetable stockno sodium
1cupgrated parmesan
saltto taste
fresh crushed black pepperto taste
4-5basil leavesto garnish
Instructions
Heat the oil in an enameled cast iron pan and add the onions and garlic to it. Saute till the onions turn color slightly.
Meanwhile, bring the stock to a boil in a sauce pan and keep it simmering on low heat.
Add the grated beets to the onion garlic mixture and lets the beets soften a little. Mix in the rice and let it coat well with beet mixture.
Add the stock ½ cup at a time and stir well and wait for it to be absorbed by the rice. Add the next ½ cup and so on, till the rice is creamy and cooked but not mushy. Keep stirring gently.
Add the parmesan cheese, salt and black pepper according to taste and chiffonade the basil leaves and garnish with them before serving.
Notes
Risotto is best when served as soon as it is made. It tends to thicken as it sits and even though you can loosen it a little with some water, it just wont have that same creaminess to it.This make about 4 - 4 ½ cups of cooked risotto, with 1 cup serving size per person.