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Cooking Time: 30-35 minutes
Serving Size: ½ cup - about one "Slice" (serves about 6)
1 TB olive oil
2 beets, washed and halved
1 TB olive oil
1 red onion, small, diced
½ cup white wine
2 tsp thyme leaves, minced
1 cup Arborio rice
3 cups chicken stock, reduced sodium
2 TB butter
¼ cup Parmesan cheese, grated
TT salt and pepper
Preheat oven to 400 degrees. Toss beets in oil and wrap in aluminum foil. Place in oven for 45 minutes-1 hour until soft. Remove from oven and quickly peel skin off. Set aside to cool. Cube into ½ inch pieces.
Meanwhile, heat stock on medium to simmering and reduce to low. Keep warm.
Heat olive oil in skillet and sauté onion until translucent. Add rice and toss to coat. Add white wine to deglaze pan. Stir in 1 cup stock and thyme. Simmer and stir occasionally. When liquid reduces by a half, add another cup of stock. Repeat until all stock is gone.
When final liquid is reduced by half, add cubed beets and stir. Add parmesan cheese and allow to cook until most risotto thickens to a creamy consistency. Stir in butter; season with salt/pepper.
Storage and Turn-out
Serve alongside seared lamb, roasted pork, or grilled vegetables. Also good as an entrée in 1 cup portions.
Allow to cool before refrigeration - will keep for up to three days.