Beet Risotto

Submitted by MA HIKER

"I love beets and am always looking for other ways to cook them - this is from Rachel Ray - she suggests garnishing this with crumbled ricotta-salata cheese (or feta)and roasted asparagus. I am a purist and served it plain to enjoy the beet flavor. I also used 5 small beets instead of the large. (this might be nice garnished with a few toasted walnuts & a bit of crumbled blue cheese if you want to add some other flavors)"

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 4

ingredients

• 6 cups chicken broth
• 3 tablespoons extra virgin olive oil
• 1 1⁄2 cups arborio rice
• 2 large red beets, peeled and cut into 1/2 inch cubes
• 1 small onion, chopped
• 2 teaspoons garlic, minced
• 1⁄2 cup dry red wine
• salt and pepper

directions

1. Preheat the oven to 425 degrees.
2. In a medium pot, warm the broth over medium heat.
3. In a large skillet or medium dutch oven, heat 3 tablespoons olive oil over medium high heat.
4. Stir in the rice to coat with the oil, toast for 2 minutes.
5. Add the beets, onion and garlic and cook until softened, about 5 minutes.
6. Pour in the wine and cook until absorbed into the rice, then begin adding broth a couple of ladles at a time, stirring with each addition, until the rice is cooked, about 20 minutes. Season with salt and pepper.
7. While the risotto is cooking, you can roast 1 pound trimmed asparagus (cut on diagonal into 1 inch pieces) with tossed with olive oil and seasoned with salt and pepper in a 425 degree oven for 10 minutes.
8. Serve shallow bowls of beet risotto - garnish with feta & asparagus if desired.

Reviews

[rosslare]

So bright red and has lovely subtle beet flavour. A treat topped with blue cheese or feta and walnuts. Maybe a drizzle of honey, too?

 

[Tarteausucre]

I had this in my cookbooks for a while now and I finally had the chance to make it. I think I found a keeper, I topped it with a wonderful young goat Gouda I found at the market. I can't wait for dinner tomorrow. Thanks so Much for posting Ma!

 

[Jmommy209]

This was very good, I did not have red wine, so I used lime juice instead, which may have been the reason it was a tiny bit bland for me. Easy to make and a beautiful color. Thank you!

 

[CranberrySparkle]

Easy to make and delicious. I put parmesan cheese on it as a garnish. Highly recommended for those who like beets.

 

[chefnordyke]

We are not big beet fans in our house but we all really loved this recipe, even my picky 2 year old. I did substitute shallots for the onion, as I saw in another version of this recipe. We also topped it with a bit of goat cheese and pecans because I had those on hand. I am a bit confused by the nutritional info listed. I thought it seemed too high so I entered it into my fitday program and it came up much lower, about 240 cal per serving, not including the cheese and pecans. Thanks for the post, we will be making this again.