BEET RISOTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
ROASTED BEET RISOTTO
This risotto is a delicious way to add vibrant color - and a bit of Italy - to the normally muted Thanksgiving table.
Provided by Lillian Chou
Categories Rice Side Roast Thanksgiving Quick & Easy Beet White Wine Fall Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 6-8 side dish servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil package, about 20 minutes.
- When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes.
- While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.
- Cook onion in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute.
- Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. (Reserve leftover broth.)
- Stir in beets, salt, and pepper(mixture will turn bright pink) and cook, stirring, until heated through. Thin as necessary with some of leftover broth, then stir in cheese and remove from heat.
BEET RISOTTO
How to Make Beet Risotto with Goat Cheese
Provided by Jill Santopietro
Categories Onion Rice Kid-Friendly High Fiber Dinner Lunch Goat Cheese Beet Healthy Low Cholesterol Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 12
Steps:
- Bring broth and 5 cups water to a boil in a large pot over high heat. Reduce heat to low and gently simmer.
- Meanwhile, peel beets, then coarsely shred using a food processor fitted with the shredder attachment or the large holes of a box grater.
- Heat a large wide pot or sauté pan over medium-high. Cook butter and oil, stirring occasionally, until butter melts. Add onion and sauté until softened and translucent, about 5 minutes. Add beets, 1 tsp. salt, and 1/2 tsp. pepper and sauté until tender, about 10 minutes more.
- Add rice and cook, stirring constantly, about 2 minutes, then add 1 1/2 cups broth, 3 tsp. vinegar, and 1 tsp. salt. Reduce heat to medium and simmer, stirring constantly, until liquid has evaporated. Continue adding broth, 3/4 cup at a time as rice absorbs liquid, stirring constantly and simmering until rice is tender, 30-40 minutes; season with 1 tsp. salt and 1/2 tsp. pepper halfway through. About 2 minutes before rice is al dente, add cream, 2 Tbsp. parsley, remaining 1 tsp. vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.
- Divide among 4 plates or bowls, then top with goat cheese, if using, and remaining 2 Tbsp. parsley.
More about "beetroot risotto recipes"
ROASTED BEETROOT RISOTTO – DELICIOUS, RICH AND CREAMY
From sweeterthanoats.com
5/5 (43)Total Time 1 hr 40 minsCategory Main CoursePublished Sep 22, 2022
BEET RISOTTO WITH GOAT CHEESE AND BALSAMIC REDUCTION
From lidiasitaly.com
BEET RISOTTO WITH GOAT CHEESE (CREAMY + DELICIOUS!)
From platingsandpairings.com
CREAMY BEETROOT RISOTTO (VEGAN & GLUTEN-FREE)
From thepeskyvegan.com
BEETROOT AND GOATS’ CHEESE RISOTTO - RECIPES - HAIRY …
From hairybikers.com
HEALTHY RISOTTO RECIPE - THE FIT PEACH
From thefitpeach.com
BEET RISOTTO – WELLPLATED.COM
From wellplated.com
BEETROOT RISOTTO RECIPE | OLIVEMAGAZINE
From olivemagazine.com
BEET RISOTTO RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
BEETROOT AND GOATS’ CHEESE RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
BEETROOT RISOTTO - NORA COOKS
From noracooks.com
CREAMY BEETROOT RISOTTO - GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
EASY PINK BEET RISOTTO - DISHED BY KATE
From dishedbykate.com
BEETROOT RISOTTO WITH THYME AND PARMESAN | TESCO REAL FOOD
From realfood.tesco.com
BEETROOT RISOTTO WITH GORGONZOLA - CHEF'S PENCIL
From chefspencil.com
BEETROOT AND MASCARPONE RISOTTO WITH CRUMBLED WENSLEYDALE …
From bbc.co.uk
VEGAN BEETROOT RISOTTO - LAZY CAT KITCHEN
From lazycatkitchen.com
IN PRAISE OF GHEE, THE GOLDEN-COLOURED SUPERFOOD
From theglobeandmail.com
JAMIE OLIVER BEETROOT RISOTTO
From jamieoliverdishes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #side-dishes #eggs-dairy #rice #vegetables #dinner-party #romantic #grains #cheese #stove-top #dietary #one-dish-meal #comfort-food #pasta-rice-and-grains #short-grain-rice #taste-mood #equipment
You'll also love