Roasted Beet Risotto

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You know I have a fondness for risottos and I’m always on the lookout for new variations to try. While perusing AllRecipes last week, I ran across a Beet & Cheddar Risotto. It was really appealing but I wasn’t super excited about the method so I took the recipe into my own hands. More beets. More greens. No cheddar. Extra parmesan. Win.

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I decided to roast the beets to bring out their sweetness and expedite the cooking process a bit – the beets roasted away while I stirred and stirred. It wasn’t until a couple days after I made this, while I was noshing on the leftovers that stained my tupperware a vibrant pink, that I thought maybe this roasted beet risotto wasn’t such a novel idea. Recipes are littered all over the internet and most very similar to what I came up with. The only change I would make would be to add some white wine – only because I would love any excuse to crack open a bottle but that’s just me.

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Roasted Beet Risotto

Ingredients:

3-5 medium beets (1 1/2 lb with greens), trimmed, greens chopped and set aside
4 cups chicken broth
1 small onion, finely chopped
1 tsp garlic, minced
2 tablespoons olive oil
1 cup arborio rice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely grated Parmigiano-Reggiano

Directions:

Put oven rack in middle position and preheat oven to 425°F.

Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, about 1 hour. Cool to warm in foil package, about 20 minutes.

When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes.

Cook onion and garlic in oil in a large saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute.

Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, about 20 minutes.

Stir in beets, greens, salt, and pepper and stir until heated through. Stir in cheese and remove from heat.

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5 Responses

  1. I make beet risotto every year on Christmas Eve- it’s so festive and pretty! I actually started just using canned beets a year or two ago to expedite the process, but I do love them roasted, too. 🙂 I like the idea of adding the beet greens, too! Good call!

  2. That looks so pretty and delicious! I absolutely love risotto and adding the beets sounds like such a great idea! Thanks for sharing!

  3. What a fun dinner to have – eating hot pink food just makes it better!

  4. I’m not sure I love hot pink food, but my husband loves beets and I like making risotto–I think this one is a winner.

  5. As a beet lover, this looks amazing! I love the color they give to dishes ;)! I am going to need to add some beets to my risotto soon ;)!

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