Beets bring a bright colour to this delicious appetizer or main course risotto.
1 cup onion
6 tbsp olive oil
1-1/2 cups Arborio rice
1 tsp salt
5 cups chicken stock
1/4 tsp white pepper
1 cooked, peeled, and coarsely grated beet
1 segmented orange
6 tbsp grated fresh Parmesan cheese
1 cup fresh orange juice
2 tbsp butter
Parsley and orange zest to garnish
Step 1: On medium heat, sauté 1 cup of diced onion in 6 tbsp olive oil until transparent (about 2 minutes).
Step 2: Add the Arborio rice and salt, stir constantly for 2 minutes.
Step 3: In four roughly equal amounts, add the 5 cups chicken stock to the rice, stirring constantly, until each addition of stock is absorbed before adding the next quantity, about 4 minutes of cooking each time.
Step 4: Add white pepper and the grated beet. Continue stirring.
Step 5: Add orange juice, continue stirring over a moderately low flame until the juice is absorbed to the point of making the rice al dente (tender but still chewy).
Step 6: Add orange segments and Parmesan.
Step 7: Finish by stirring in the 2 tbsp butter for about 12 minutes.
Makes 4 to 6 appetizer servings