This risotto is made flavorful with the rutabaga. This can be served great alongside a dish or in larger portions to be the main focus of the meal.
Ingredients
- 4 tablespoons butter
- 1⁄2 onion, finely chopped
- 1⁄2 large rutabaga, chopped in ¼-inch cubes
- 1 garlic clove, finely chopped
- 1 cup Arborio rice
- 1 cup beef broth
- 1 1⁄2 cups water
- 1⁄2 cup finely grated Parmesan cheese
- 1 fresh lemon
- Salt and pepper to taste
Instructions
Heat a large saucepan over medium heat and melt butter.
Cook onion, rutabaga, and garlic until tender. Add in rice and cook, stirring constantly until rice becomes translucent.
Slowly add in beef broth. Simmer until almost dry. Add water and continue to cook until rice is al dente (firm but cooked).
Stir in cheese and mix well. Season with salt, pepper, and fresh lemon juice. If you make your risotto ahead of time and the rice gums up too much from the cheese, just add a little water at a time until the risotto gets back to the proper consistency.
Serves 4 to 6
