This succulent dish has a wonderful red hue from the addition of beets and red wine. The best rice to use for risotto is a short-grain variety called Arborio.
- 4 cups vegetable stock
- 1 Tbs. olive oil
- 1/2 cup plus 2 Tbs. dry red wine
- 3 shallots, finely chopped
- 1 clove garlic, minced
- 1 medium beet, peeled and diced
- 1 cup diced, peeled butternut squash
- 1 tsp. chopped fresh thyme
- 1/2 tsp. cumin seeds, toasted and ground
- 1 cup Arborio rice
- 1/2 cup cashew cream (1/4 cup cashews blended with 6 Tbs. water)
- Salt and freshly ground black pepper to taste
- 1 cup cooked flageolet or cannellini beans
- 2 tsp. truffle oil (optional)
- In a medium saucepan, bring stock to a simmer over medium-low heat. While stock is heating, heat oil and 2 Tbs. red wine in large skillet over medium heat. Add shallots and garlic and cook, stirring often, until softened, about 5 minutes.
- Add beet, squash, thyme, cumin, rice and cook, stirring often, for 5 minutes. Add remaining 1/2 cup wine and cook, stirring almost constantly, until absorbed.
- Add 1/2 cup hot stock. Cook and stir until the liquid is almost completely absorbed. Continue adding stock 1/2 cup at a time, making sure that most of the liquid is absorbed before adding more, until rice is tender but still form to the bite.
- Stir in cashew cream and season with salt and pepper. Cook, stirring for 5 minutes more. Stir in beans and truffle oil. Serve warm.
- Serving Size: Serves 2
- Calories: 447
- Carbohydrate Content: 75 g
- Fat Content: 9 g
- Fiber Content: 3 g
- Protein Content: 13 g
- Saturated Fat Content: 1 g
- Sodium Content: 1 mg