Beet Risotto With Walnuts And Gorgonzola Cheese Recipes

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GORGONZOLA PASTA WITH SPINACH AND WALNUTS



Gorgonzola Pasta with Spinach and Walnuts image

This easy pasta dish takes less than 30 minutes and less than 10 ingredients to make. The gorgonzola packs a creamy punch of flavor that is well balanced by the Parmesan and buttery spinach. The finely chopped toasty walnuts add a nice crunchy texture to each bite.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
12 ounces spaghetti
1/2 cup walnuts
2 tablespoons unsalted butter
5 ounces baby spinach (about 4 cups)
1 cup crumbled gorgonzola cheese (about 4 ounces)
1/4 cup grated Parmesan cheese
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
  • In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
  • Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.

Nutrition Facts : Calories 590, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 45 milligrams, Sodium 823 milligrams, Carbohydrate 70 grams, Fiber 6 grams, Protein 22 grams, Sugar 2 grams

BEET RISOTTO



Beet Risotto image

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)

Provided by MA HIKER

Categories     Short Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • Preheat the oven to 425 degrees.
  • In a medium pot, warm the broth over medium heat.
  • In a large skillet or medium dutch oven, heat 3 tablespoons olive oil over medium high heat.
  • Stir in the rice to coat with the oil, toast for 2 minutes.
  • Add the beets, onion and garlic and cook until softened, about 5 minutes.
  • 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.
  • 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.
  • Serve shallow bowls of beet risotto - garnish with feta & asparagus if desired.

BEET RISOTTO WITH WALNUTS AND GORGONZOLA CHEESE



Beet Risotto With Walnuts and Gorgonzola Cheese image

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.

Provided by libbysnax

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 bunch beet
5 cups unsalted chicken stock or 5 cups vegetable stock
1 teaspoon sea salt
2 tablespoons olive oil
1 tablespoon unsalted butter
2 -3 shallots
1 1/2 cups arborio rice
4 -5 ounces gorgonzola
1/3 cup walnuts

Steps:

  • 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.

Nutrition Facts : Calories 572.8, Fat 26.3, SaturatedFat 9.3, Cholesterol 28.9, Sodium 1070.2, Carbohydrate 66.6, Fiber 2.8, Sugar 0.8, Protein 18.7

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

BEET RISOTTO WITH GOAT CHEESE AND WALNUTS



Beet Risotto With Goat Cheese and Walnuts image

Make and share this Beet Risotto With Goat Cheese and Walnuts recipe from Food.com.

Provided by KelBel

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
1 cup onion, chopped
1 cup arborio rice
1 tablespoon fresh ginger, minced
2 teaspoons fresh rosemary, finely chopped
1/2 cup dry white wine
3 cups beets, peeled and chopped
1/2 cup water
1/4 teaspoon fine sea salt
1 (14 1/2 ounce) can vegetable broth
1/2 cup goat cheese, crumbled
1/4 cup walnuts, chopped and toasted

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes.
  • Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
  • Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.
  • Add cheese, stirring until blended.
  • Sprinkle each serving with 1 tablespoon walnuts.

ROASTED BEETS WITH WALNUT GORGONZOLA DRESSING



Roasted Beets with Walnut Gorgonzola Dressing image

Provided by Todd English

Categories     Salad     Cheese     Nut     Vegetable     Appetizer     Roast     Vegetarian     Wheat/Gluten-Free     Basil     Walnut     Arugula     Beet     Fall     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 14

1 1/2 to 1 3/4 pounds beets, trimmed and halved
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
1 bunch arugula, well washed and torn apart
For the Walnut Gorgonzola Dressing:
2 tablespoons extra-virgin olive oil
1/4 cup chopped walnuts
1/4 red onion, thinly sliced
2 tablespoons chopped fresh basil leaves
1 tablespoon balsamic vinegar
1/4 teaspoon coarse salt
3 ounces Gorgonzola cheese
1/4 cup light or heavy cream

Steps:

  • Preheat the oven to 425 degrees.
  • To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.
  • Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  • To make the Walnut Gorgonzola Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 to 3 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.
  • Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth. Transfer to the bowl with the walnuts and mix to combine.
  • Divide the arugula between 4 to 6 plates and top with equal amounts of beets. Serve immediately with a large dollop of Walnut Gorgonzola Dressing.

BEET, WALNUT AND GORGONZOLA SALAD



Beet, Walnut and Gorgonzola Salad image

Categories     Salad     Cheese     Leafy Green     Nut     Vegetarian     Quick & Easy     Blue Cheese     Walnut     Beet     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

6 small beets, trimmed (about 18 ounces)
6 tablespoons olive oil (preferably extra-virgin)
3 tablespoons Sherry wine vinegar
1 large garlic clove, pressed
Pinch of sugar
12 cups mixed baby greens
2 green onions, sliced
1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces)
1/3 cup chopped walnuts, toasted (about 2 ounces)

Steps:

  • Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper.
  • Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.

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