Tuesday, February 3, 2009

Risotto Love

This is a simple rice recipe-not a true risotto, but still really good. The recipe comes from Figure magazine.

No-stir Oven Risotto and Heart-Shape Beets

1 large beet, or 1 can of sliced beets, drained
28 ounces vegetable broth
1 cup water
1 1/2 cups Arborio rice
1 medium onion, finely chopped
2 teaspoons dried oregano, crushed
1 tablepoon olive oil
1/2 teaspoon salt
1 cup finely shredded Gruyere cheese or Swiss cheese

Wash and trim beets (do not peel). Cook, covered, in lightly salted boiling water for 35-45 minutes, or until tender. Drain and cool slightly. Slip skin off beet and slice into 1/4-inch slices. Using a 1 1/2-inch heart-shaped cookie cutter, cut beet slices into hearts, if desired.

Meanwhile, preheat oven to 350F. In a medium saucepan combine broth and water. Bring to a boil. In a 2-quart souffle or casserole dish, combine broth mixture, rice, onion, oregano, oil, and salt. Bake, covered, about 40 minutes or until rice is tender. Stir in cheese.

Top risotto with beets. Return to oven and bake, uncovered, 5 minutes more. Makes 8 servings.


  1. this is so cute!!!!! I bet it was delicious too!

  2. What a perfect thing to (try) make for Valentine's Day. Thanks for the idea!

  3. If you do make it, I'm sure it will turn out great! Canned beets work just fine.