-
TV Shows
FEATURED
TV Shows
More In TV Shows
See More
Healthy Eating
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
Add the Arborio rice and continue stirring for another minute. Add the wine and stir until it evaporates, about 2 minutes. Pour in half of the beet juice and let reduce.
Gradually ladle in the vegetable stock in batches, and stir until the stock evaporates. Repeat this step until risotto is al dente, about 16 to 20 minutes. Use the remaining beet juice to finish off the cooking process.
Remove the rice from the heat and mix in the remaining 1 tablespoon butter. Transfer the risotto to a warm plate and sprinkle with freshly grated cheese.
Drizzle the truffle oil over individual plates and serve immediately.
SERVINGS: 4 (MAIN)
Calories: 359
Total Fat: 24 grams
Saturated Fat: 6 grams
Protein: 4 grams
Total carbohydrates: 31 grams
Sugar: 2 grams
Fiber: 1 gram
Cholesterol: 17 milligrams
Sodium: 415 milligrams
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Grilled Chickpea Polenta Cakes with Chive Oil and Lemon
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review