Red Beet Risotto



1 lb Finely Diced Red Beets
1 x Shallots
50 ml Red Wine
2 cups Chicken Stock
1 tsp Ground Caraway
¼ cup Parmesan Cheese
2 tbsp Butter



Cook shallots with no color;

Add caraway cook till fragrant;

Add wine and reduce;

Add chicken stock and beets and cook like a risotto;

Season with salt;

Finish with parmesan and butter

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