Beet And Beet Green Risotto With Horseradish Recipes

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BEET RISOTTO



Beet Risotto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, finely chopped
1 fennel, finely chopped
1 large red beet, peeled and cut into 1/4-inch pieces
1 1/2 teaspoons kosher salt, divided
1 cup arborio rice
1 1/2 tablespoons sherry vinegar
3 1/2 cups low-sodium chicken broth, warmed
1 cup freshly grated Parmesan
4 ounces gorgonzola dolce, crumbled

Steps:

  • Place a small braiser or medium dutch oven over medium heat. Add the butter and olive oil to the hot pan and melt. Add the shallot, fennel, beet and 1/2 teaspoon salt and cook, stirring often, until fragrant and the vegetables are beginning to soften, about 3 minutes. Add the rice and stir to coat the in butter and oil mixture and toast slightly, about 3 more minutes. Deglaze with the sherry vinegar and season with the remaining salt. Begin adding the broth, 1 cup at a time, stirring often. Cook, stirring, after each addition until the broth is almost completely absorbed, continuing with the remaining broth until the risotto is creamy, cooked through and still moves slightly when spooned onto a plate. This will take about 20 minutes. Stir in the Parmesan until melted. Serve with crumbled gorgonzola on top.

BEET RISOTTO WITH GREENS



Beet Risotto With Greens image

This risotto has not only an incredible jewel like color, but also a delicious deep taste, tempered by the greens, lemon, and Parmesan cheese. Adapted from Vegetarian Cooking for Everyone by Deborah Madison.

Provided by Sharon123

Categories     Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

5 1/2-6 1/2 cups vegetable stock
3 tablespoons butter (or a mixture of butter and olive oil)
1/2 cup finely diced onion
1 1/2 cups arborio rice
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil (or 1 tbls. dried)
2 -3 medium beets, peeled, grated (about 2 cups)
2 -3 cups greens, finely chopped (beet, chard, kale or spinach-stems removed)
salt
fresh ground black pepper
1 lemon, grated zest and juice
1/2 cup grated parmesan cheese

Steps:

  • Bring stock to simmer on stove. Heat the butter in a wide pot, add onion, and cook over medium heat 3 minutes, stirring frequently.
  • Add the rice, stir to coat it well, and cook for 1 minute. Add the wine and simmer until it's absorbed, then stir in half the parsley, the basil, grated beets, and the chard(or other greens).
  • Add 2 cups stock, cover, and cook at a fast simmer until stock is absorbed.
  • Begin adding the remaining stock in 1/2 cup increments, stirring constantly until each addition is absorbed before adding the next. When you have 1 cup left, add the beet greens or spinach.
  • Taste for salt, season with pepper, then stir in the lemon zest and juice to taste.
  • Serve dusted with the Parmesan cheese and the remaining parsley.

Nutrition Facts : Calories 449, Fat 12.8, SaturatedFat 7.8, Cholesterol 33.9, Sodium 276.5, Carbohydrate 68.2, Fiber 4.3, Sugar 3.3, Protein 10.8

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