forbidden black rice and beet risotto

Spring is just a few days away but that did not hamper the risotto craving and since no one jumped at the offer to stop by to whip up a batch the hunt was on… for some arborio rice.

There was only 1 cup of arborio rice and that was not going to cut it but hanging out with the lentils was a jar of forbidden black rice, which was a perfect fill in for the other cup needed to make the perfect pot of risotto.

White wine is generally used in the basic risotto recipe but I only had a bottle of red in the fridge, perfect! Black rice, red wine, and beets… great way to use what was on hand. If you do not have the black rice, no sweat, use arborio.

The beets added a particular sweetness to the recipe not to mention the phytonutrients that give that vivid color. Did you know that beets are rich in fiber, vitamin C, and antioxidants? Eat up!

forbidden black rice and beet risotto

1 large beet, shredded, 2 cups
2 T butter
2 tsp dried thyme
1 onion, finely chopped (or any combo go onions & leeks)
3 cloves or garlic, minced
1 cup arborio
1 cup forbidden black rice
3/4 c red wine
6 cups broth (use low sodium), heated
1/2 c grated parm (I imagine with the beets that goat cheese would be ideal but park is what was in my fridge)

In a medium saucepan, over medium heat melt the butter and saute the onions until translucent, about 5 minutes. Add the rice and stir to coat.

Time to start the liquid infusion. The trick with risotto is to gradually add the liquid so it is slowy absorbed. You will need to be near the stove to add, stir until absorbed; stir and repeat.

Add the wine, stirring until absorbed. Then begin to add the broth a cup at a time. Half way through adding the broth, stir in the beets to get them started on cooking down. Continue to add the remaining broth.

Add the cheese & artichoke, cover on medium low for about 15 minutes. Stir midway to make sure it is not burning and that there is enough liquid to be creamy. This dish is best served warm.