Beet Risotto

What you Need :

  • 1 small bunch beets, roasted and diced
  • 1 bunch beet greens, stemmed and washed, cut into thin strips (optional)
  • 6 to 7 cups chicken or vegetable stock, simmering
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup onion, finely chopped
  • 1 1/2 cups Arborio rice
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • Salt
  • Freshly ground pepper
  • 1/4-1/2 cup Parmesan cheese, grated (to taste)
  • 2 tablespoons parsley, finely chopped

How to Make :

  1. Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan. Add in the onion and cook, stirring until the onion begins to soften, about 3 minutes. Stir in the rice and garlic, and cook for about 3 minutes.
  2. Add in the wine, stirring constantly. The wine should bubble, but you want some of the flavor to cook into the rice before it evaporates. When the wine has almost evaporated, stir in about 1/2 a cup of the stock, or just enough to cover the rice. The stock should bubble slowly, so adjust heat as necessary. Stir often, until stock is just about absorbed. Once most of the stock is absorbed, add about another 1/2 cup of stock and stir until most of the stock has been absorbed. Continue this process for 10 minutes, using roughly 3-4 cups of stock.
  3. Stir in the greens and the diced beets.
  4. Continue the process of adding more stock and stirring often, for another 10 to 15 minutes.
  5. Taste your rice. It should still be chewy, but not too soft or too hard. If it is too hard, continue adding stock and stirring until rice has softened. Also notice if you need more salt. Add more if necessary.
  6. When the rice is cooked, stir in freshly ground pepper, another half cup of stock, the Parmesan and the parsley.
  7. Remove from the heat. The rice should have a creamy consistency. If not, add a little more stock.
  8. Taste and add more salt, pepper, Parmesean, or parsley if needed.

Recipe courtesy of: Martha Rose Shulman

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