culinary review
   
   

Rachael Ray's Beet Risotto

Fri Feb 15, 2008 9:22 pm
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Comments: 0 Views: 1924

This is a relatively basic dish that's neither high in calories, nor in cost. Beets are usually very affordable, as is arborio rice. The recipe calls for Parmigiano-Reggiano cheese, however you could most likely substitute it with a more reasonably priced Parmesan cheese or other hard-rind cheese such as Pecorino Romano. If you don't have any white wine on hand, you could use dry Vermouth instead.

 

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General Info
Servings: 4
Total Cost: $8.84
Cost Per Serving: $2.21
Total Calories: 2,307
Calories/Serving: 577
IngredientVolumeMassCostCalorie
Beets, Raw (4 beets) * 520.00 Grams $2.06 222
Olive Oil, Extra Virgin 2 Tablespoons 27.00 Grams $0.40 239
Salt, Table 1 Teaspoon 6.00 Grams $0.01 0
Black Pepper, Ground 1 Teaspoon 2.13 Grams $0.02 5
Water 2 Cups 454.00 Grams $0.00 0
Chicken Broth, Canned 1 Quart 980.00 Grams $2.00 120
Butter, Unsalted 1 Tablespoon 14.00 Grams $0.06 100
Onion, Yellow Diced 1 Cup 160.00 Grams $0.35 67
Garlic (2 cloves) 1 Tablespoon 8.50 Grams $0.04 13
Arborio Rice 2 Cups 360.00 Grams $1.20 1,280
Wine, White Table 1/2 Cup 118.00 Grams $1.24 80
Parmigiano-Reggiano Cheese 1/2 Cup 45.45 Grams $1.45 182

4 medium beets, scrubbed, stems and root ends trimmed and greens chopped and reserved for garnish
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 cups water
1 quart chicken or vegetable stock
1 tablespoon butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped or grated
2 cups arborio rice
1/2 cup dry white wine or dry sherry
1/2 cup grated Parmigiano Reggiano (2 or 3 handfuls) , plus additional

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