Beetroot Risotto 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.

ROASTED BEET RISOTTO



Roasted Beet Risotto image

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

3 medium beets (1 1/2 lb with greens), trimmed, leaving 1 inch of stems attached
3 1/2 cups reduced-sodium chicken broth (28 fl oz)
3 cups water
1 small onion, finely chopped
2 tablespoons olive oil
2 cups Arborio rice (14 oz)
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Garnish: Parmigiano-Reggiano shavings, made with a vegetable peeler

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



Beet Risotto image

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

4 cups low-sodium chicken or vegetable broth
3 medium red or golden beets (about 1 pound)
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
3 1/2 teaspoons kosher salt, divided
1 1/4 teaspoons freshly ground black pepper, divided
1 1/2 cups arborio or carnaroli rice
4 teaspoons white wine or Champagne vinegar, divided, plus more
3 tablespoons heavy cream
4 tablespoons coarsely chopped parsley, divided
2 ounces fresh goat cheese, crumbled (optional)

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.

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