Ingredients

The following ingredients have 4 Servings
  • 2 tbsp grapeseed oil (or avocado oil or olive oil)
  • 2 cippolini onions (chopped. You can use shallots instead as well.)
  • 2 cloves garlic (minced)
  • 2 medium beets (peeled and grated)
  • 1 1/2 cups arborio rice
  • 5 cups vegetable stock (no sodium)
  • 1 cup grated parmesan
  • salt (to taste)
  • fresh crushed black pepper (to taste)
  • 4-5 basil leaves (to garnish)

Instruction

  • 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 1/2 cup at a time and stir well and wait for it to be absorbed by the rice. Add the next 1/2 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.