Beetrisottowithgoatcheeseandwalnuts Recipes

BEETROOT RISOTTO WITH GOATS' CHEESE & WALNUTS

Steps:

• Drain the beetroot juice into a jug and add the vegetable stock to that to make up about 1 litre.
• Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until just softened.
• Add the rice and thyme and stir to coat the rice grains in the butter.
• Add the red wine to the rice and continue cooking until most of the liquid has been absorbed.
• Add the stock mixture, a ladleful at a time, stirring to prevent catching and allowing the liquid to be absorbed before adding the next ladleful. Continue for about 20 minutes until the rice is cooked but slightly al dente.
• Dice the beetroot into small cubes, and then add to the risotto, along with two-thirds of the chopped walnuts.
• To serve, crumble the goats' cheese over the beetroot risotto, sprinkle with the remaining walnuts and then garnish with some wild rocket.

BEET SALAD WITH GOAT CHEESE AND WALNUTS

Steps:

• Drain and cut up beets.
• In a medium bowl, combine cut-up beets, basil, and pepper.
• Drizzle with 2 tablespoons of the salad dressing; toss to coat.
• Arrange greens on 2 salad plates; sprinkle with remaining dressing.
• Top with beet mixture, walnuts, and goat cheese.

BEET RISOTTO WITH GREENS

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.

RED BEET RISOTTO

Steps:

• Sweat the onion in two thirds of the butter and the oil.
• Add the beet tops and mix well.
• Add the rice and toast for a few seconds.
• Sprinkle the wine and let it evaporate.
• Add stock, enough to cover the rice and simmer.
• Halfway through, add all the beet juice and continue simmering.
• Altogether this should take 16 to 18 minutes.
• Do not add too much stock towards the end, keeping in mind that the risotto is to be creamy not soupy.
• When the rice is cooked remove from the heat and add the remaining butter& the cheese and stir to make it fluffy.
• Serve immediately topped with shaved parmigiano.

BEET RISOTTO

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

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.

BEET RISOTTO WITH GOAT CHEESE AND WALNUTS

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.