- 3 tbsp (45 mL) extra-virgin olive oil
- 2 tbsp unsalted butter
- 2 cups (500 mL) Carnaroli Italian rice
- 1 cup dry white wine
- 5 cups (1 to 1.25 L) of beet juice
- 1 cup freshly grated Parmigiano Reggiano
- Salt, to taste
- Oikos Greek Yogurt 2%, 1 tablespoons per serving
In a stock pot, heat the beet juice to a light simmer. For the risotto, heat a large pan with some unsalted butter and extra virgin olive oil.
When butter is completely melted and bubbling, add in the rice and stir well. Stir for about 30 seconds on high heat until the rice is completely coated and toasted, slightly translucent.
Add in the wine and stir. When wine is completely reduced begin to add the beetroot juice.
Reduce the heat to medium and begin to cook the rice adding one ladle at a time.
When the beet juice is almost evaporated add another ladle, continue until the beet juice is all used up and the rice is cooked. This will take about 16-18 minutes and will depend on the firmness you like your risotto.
When the rice is fully cooked, remove the pan from the heat and add Parmigiano Reggiano and fold until fully mixed.
Serve immediately adding a dollop, or tablespoon of yogurt on top of each serving.