Delicious, earthy beets lend a pretty hue to this all-time favourite Italian dish. Serve warm as a side dish or lunch entrée.
4 cups chicken or vegetable broth
2 tbsp olive oil
1 medium red onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1/2 tsp dried thyme
1 cup Arborio rice
1/2 cup fruity red wine
3 cups diced cooked Ontario beets (4 medium)
1/2 cup freshly grated Parmesan cheese
2 tbsp each snipped fresh dill and chives
Salt and pepper
Step 1: In small saucepan, bring broth to simmer; keep warm.
Step 2: In large saucepan or deep skillet heat oil over medium heat. Add onion, celery, garlic and thyme; cook for 5 minutes, stirring.
Step 3: Add rice and cook, stirring, until grains are translucent, about 2 minutes.
Step 4: Pour in 1/2 cup of the warm broth; cook, stirring constantly, until all liquid is absorbed. Stir in wine; cook, stirring constantly, until all wine is absorbed. Continue to add warm broth, 1/2 cup at a time, stirring constantly and waiting until broth is absorbed before adding more, until rice is creamy and just tender, about 20 minutes.
Step 5: About 5 minutes before rice is tender gently stir in beets to heat through. Stir in Parmesan cheese, dill, chives, and salt and pepper to taste. Serve immediately.
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