Golden Summer Beet Risotto with Lemon Zest and Crispy Shallot Sprinkles

Ingredients

• •2 tablespoons olive oil
• •2 tablespoons unsalted butter
• •2 large shallots, thinly sliced
• •1 cup Arborio rice
• •2 cloves garlic, minced
• •1 cup dry white wine
• •4–5 cups vegetable stock, warmed
• •2 medium golden beets, peeled and finely grated
• •1/2 cup grated Parmesan cheese
• •1 tablespoon lemon zest
• •2 tablespoons lemon juice
• •Salt, to taste
• •Freshly ground black pepper, to taste
• •Fresh parsley, chopped (optional for garnish)

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced shallots and cook for 5-7 minutes until crispy and golden brown. Remove with a slotted spoon and set aside on a paper towel.

2. 2

   In a separate large saucepan or deep skillet, heat the remaining olive oil and butter over medium heat.

3. 3

   Add the Arborio rice and stir for 2-3 minutes until the rice is lightly toasted.

4. 4

   Mix in the minced garlic and cook for 1 minute until fragrant.

5. 5

   Pour in the white wine and cook, stirring frequently, until the wine is mostly absorbed.

6. 6

   Begin adding the warmed vegetable stock, one ladle at a time, stirring consistently. Wait until each ladle of stock is almost completely absorbed before adding the next. Repeat for about 20 minutes.

7. 7

   Add the grated golden beets to the rice mixture. Stir continuously, adding more stock as needed, for another 10-15 minutes until the rice is creamy and cooked al dente.

8. 8

   Stir in the Parmesan cheese, lemon zest, and lemon juice. Season with salt and freshly ground black pepper to taste.

9. 9

   Top with crispy shallots and garnish with fresh parsley if desired. Serve immediately.