Prep 10 mins
Cook 35 mins
So delicious! I was skeptical of the beets, but they are very yummy in this dish, and the shallots and Gorgonzola help mellow them out. A neighbor gave us his CSA for the week when he went out of town, and this recipe was included with the farm newsletter.
- Top and scrub clean 1 bunch beets. Steam them until tender, run them under water, and then slip the skins. When cool, chop the beets into 3/4 inch cubes; you should have about 2 cups.
- In a small pan bring 5 cups unsalted chicken or vegetable stock to a near boil with 1 tsp sea salt.
- In a large pan over medium heat, warm 2 tbs olive oil with 1 tbs unsalted butter. Finely chop and add 2-3 shallots. Sauté until soft and clear, about 10 minutes.
- Add 1 1/2 cup Arborio rice, stirring frequently for 5 minutes. Add 1/2 cup stock and stir constantly until liquid is absorbed. Add more stock, about 1/4 cup each time. It should take about 20 minutes in all.
- Before the last ladle of stock is added, stir in 4-5 oz crumbled Gorgonzola and 1/3 cup walnuts.
- After the last bit of liquid is absorbed, add the chopped beets. Let risotto stand 5 minutes before serving.
This was very good! We used sodium-free chicken broth and I still thought it was quite salty (probably because there's so much salt in the cheese and we're used to low-salt food). Next time, I'll omit the salt altogether. We also think it would benefit from more walnuts and that it would be even better with toasted walnuts, so we'll use 1/2 cup of toasted walnuts next time. This is so tasty if you are a blue cheese lover!
We enjoyed this beet risotto for dinner tonight. It involved very little prep and looked pretty on the plate. We followed the recipe as posted except for omitting the sea salt based on other reviews and because my veggie broth was not unsalted. Thanks for posting.
INCREDIBLE. I halved the recipe and made it with several substitutions: short-grain California brown rice, vegetable broth, omitted extra salt, goat's cheese, and one small onion plus 1 minced garlic clove instead of shallots. The only major difference this made to the cooking procedure was that the rice took WAY longer to cook (about 45 minutes of slowly adding and stirring), and needed more liquid (I estimate maybe 3.5-4 cups total). The end result was delicious, SO aesthetically pleasing and well worth the time, though! I will definitely make this again.