Wednesday, February 25, 2009

Beet Risotto with Beet Greens

Here's another recipe involving beets that I love. It was actually my introduction to using beet greens, and I love that this recipe uses the whole beet, stems and all. The rice takes on a really vibrant hue, so the whole dish looks hot pink, which I think is really neat. How often do we get to eat fuschia food? There's a nice contrast of textures here: soft onions, creamy rice, nice bite from the beets, and the tender greens. This is a great dish year round - light enough for spring or summer, hearty and earthy enough for fall.

Red Beet Risotto

2 TB butter or olive oil
1 small onion, finely chopped
1 pound red beets with greens (about 3 medium)
4 cups broth (veggie or chicken)
1 cup Arborio or long-grain rice
1/2 cup freshly grated Parmesan cheese

Clean and trim your beets. First, cut the roots from the stems and leaves. Peel your beetroots, then cut the beets into a small 1/4" dice. Trim the stems from the leaves, and slice them into 1/4" pieces. Trim the leaves into about 1"x2" strips.

In a small saucepan, heat the broth to just simmering. Keep it warm.

In a large saucepan over medium heat, sweat the onion in butter for about 5 minutes, until softened. Add the chopped beets and stems and cook for 5 minutes. Add the rice and stir constantly while cooking until rice turns translucent, 2-3 minutes. Add the broth about 1/2 a cup at a time, stirring frequently, until broth is absorbed. After about 18 minutes, add the beet greens. Cook for a few minutes longer, or until rice is tender and greens are wilted. Serve, and top with 2 TB shredded Parmesan. Serves 4.

No comments:

Post a Comment