- 2 tbsp (30ml) extra virgin olive oil, divided
- 1 small red onion (@1/2 cup (125ml) finely chopped
- 1 large garlic clove, minced
- 1 cup (250ml) arborio rice
- 1/2 cup (125ml) red wine
- 4 cups (1L) vegetable stock, heat until warmed
- 1 cup (250ml) peeled and grated fresh beet
- 1/2 cup (125ml) grated parmesan
- 2 tbsp (30ml) unsalted butter
- 4 tbsp (60ml) fresh dill fronds kosher salt or flaky sea salt
- freshly ground black pepper
- Heat 1 tbsp (15ml) of the olive oil in a large saucepan over medium heat.
- Add the onion and sauté until translucent and softened, then add the garlic.
- Sauté for 1-2 minutes until garlic is fragrant.
- Remove onions and garlic from pan and set aside.
- Add remaining olive oil to pan and coat pan evenly with the oil.
- Stir the rice into the pan, coating the rice evenly with the oil.
- When rice is slightly translucent, slowly add the red wine, stirring constantly over medium to medium high heat.
- Add more wine as the wine is absorbed by the rice.
- Slowly add the warmed stock, in 1/2 cup (125ml) intervals stirring constantly.
- As the stock is absorbed, add 1/2 cup more until rice is tender and texture is creamy.
- It should take about 30-40 minutes to reach the creamy texture.
- Fold the grated beets into the rice and stir for another 5 minutes or until the beets are cooked.
- Remove pan from heat, add the butter and stir gently.
- Season with salt and pepper, and add the dill.
- Garnish with the grated parmesan and more fresh dill fronds.
- Serve immediately.
Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.