This vibrant risotto is full of incredible flavours! Roasted beets, create a bright and colourful eating experience. Paired with soft creamy mozzerella cheese and fresh basil, dinner tonight is clean, simple and delightful!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Vegetable Broth Concentrate
White Wine Vinegar(ContainsSulphites)
Salt and Pepper*
Preheat the oven to broil on high (to broil the beets) with the oven rack in the middle of the oven. Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Wearing kitchen gloves (if you have them, so you don't stain your hands), pat the beets dry with paper towel. Cut the beets into 1/2-inch cubes. On a baking sheet, toss the beets with 1 tbsp oil (dbl for 4 ppl). Broil, flipping halfway through cooking, until warmed through, 4-6 min.
Meanwhile, peel, then mince or grate the garlic. Peel and thinly slice the shallot(s) into 1/4-inch slices. Remove basil leaves from the stems and thinly slice the leaves. In a medium pot, combine the basil stems, 4 1/2 cups water (5 1/2 cups for 4 ppl) and the broth concentrate(s). Bring to a gentle boil over medium heat. Once boiling, remove pot from heat. Cover to keep warm.
Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the shallots. Cook, stirring occasionally, until softened, 2-3 min. Add the rice, vinegar and garlic. Stir together until the garlic is fragrant, 1-2 min. Season with salt and pepper.
Remove the basil stems from the broth. Add 1 cup broth and stir until the broth has been absorbed by the rice. Continue adding the broth, 1 cup at a time, stirring regularly, until the liquid is absorbed, the texture is creamy and rice is tender, 28-30 min. Reduce the heat to medium-low. Stir in the Parmesan and 1 tbsp butter (dbl for 4 ppl), half the basil leaves and the roasted beets into the risotto. Season with salt and pepper.
Cut the mozzarella into 1/4-inch slices. Season the cheese with salt and pepper. Top the risotto with the mozzarella. Remove the pan from heat. Cover the risotto until the mozzarella melts, 2-3 min. Divide the beet and mozzarella risotto between bowls. Sprinkle over the remaining basil.