Category: Main Course
Crimson Risotto with Pine Nuts and Currants - TastyPlanner.com
Chef: Sarah Cavanagh
An eye-arresting risotto, dyed a brilliant crimson by beets.
Recipe Source: Lorna Sass' Complete Vegeta...
Ingredients
1 Tbs olive Oil
1 cup thinly sliced leeks
1.5 cups Arborio rice
1 medium beet, diced
4.5 cups vegetable stock
1/4 cup dried currants
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 tsp sea salt
5 to 6 large beet greens, or spinach
1/3 cup Toasted Pine nuts
Umeboshi plum vinegar to taste (optional)
Instructions
1. Heat the oil and saute the leeks until soft. Stir in the rice, making sure to coat it thoroughly with the oil.
2. Reduce the heat to medium and stir in the chopped beet, currants, spices, and salt. Immediately begin adding the stock, about 1/3 cup at a time, and stir constantly. Just as the rice absorbs each batch of liquid and you can create an empty strip by drawing a spoon along the the bottom of the pot, add an additional 1/3 cup of stock. Continue in this fashion until the rice is almost done, about 30 minutes. Stir in the beet greens or spinach (if using), pine nuts, and extra salt, if needed. Continue cooking until the greens are cooked and the rice is tender but chewy.
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