Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Cut the roots off of the
Carrots (3)
and
Golden Beets (3)
. Poke a few holes in the veggies with a fork, add 1/4 cup water to a microwave-safe dish, cover them with a paper towel and cook in a microwave oven on high for 5 minutes, then let cool.
Step 2
Once carrots and beets are cool enough to handle, peel them and roughly chop them up. Add them to a food processor with 1/2 cup Vegetable Stock and
Butter (15 g)
. Pulse this mixture until it is really smooth and creamy.
Step 3
To start the risotto, cook
White Onion (1/2)
and
Garlic (4 cloves)
in
Butter (30 g)
over medium heat until soft.
Step 4
After the onions have softened, add the
Arborio Rice (295 g)
and let it cook over medium heat for about 90 seconds. After the rice is dry cooked, add the
Dry White Wine (120 mL)
to the skillet and use the liquid to scrape up any bits. It’ll cook off quickly.
Step 5
Slowly add
Vegetable Stock (1.9 L)
to the risotto and stir it as the rice absorbs the stock. Add about 3/4 cup stock at a time and stir it into the rice.
Step 6
Once the rice is mostly cooked (taste it constantly), add in the veggie puree!
Step 7
Once the puree is added the risotto should be mostly cooked. You should need to add just one last ladle of stock to finish it off. The finished rice should have a very tiny bite to it but be mostly smooth and creamy. To finish, add
Parmesan Cheese (90 g)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
to the risotto.
Step 8
Serve up the risotto while it is warm and creamy with
Fresh Oregano (to taste)
, chopped beets, and extra cheese! Enjoy!
