Golden Beet And Blue Cheese Risotto Recipes

GOLDEN BEET AND BLUE CHEESE RISOTTO

Steps:

• Preheat oven to 400 degrees F. Put the beets in a baking dish with water to cover the bottom of the dish. Cover tightly with foil and bake until beets are tender when pierced with a fork, 40 to 60 minutes. Uncover and let cool. Cut off the beet tops and root ends. Peel the beets and cut into bite size pieces. Season with salt. In a saucepan, bring the broth to a gentle simmer over medium heat and maintain over low heat. In a large heavy pot, melt 2 tablespoons of the butter over medium heat. Add the onion and a pinch of salt and sauté until the onion is soft, about 8 minutes. Add the rice and stir until translucent and coated with butter, about 3 minutes. Add the wine and stir until completely absorbed. Add a ladleful of broth and simmer vigorously, stirring often, until the liquid is almost absorbed. Add another ladleful of broth. Continue simmering, stirring and adding more broth until the rice is tender, about 25 minutes. Stir in the beets and heat through, about 1 minute. Stir in the remaining 1 tablespoon of butter and the cheeses. Let stand for 2 minutes. Season with salt and pepper and serve.

BEET RISOTTO

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.

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.

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.