Red Beet Risotto With Mustard Greens And Goat Cheese Recipes

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BEET RISOTTO RECIPE



Beet Risotto Recipe image

This Beet Risotto with Goat Cheese is a delicious dish that's perfect for Valentine's Day but craveable every day of the year!

Provided by Platings and Pairings

Categories     Main Dish

Time 2h

Number Of Ingredients 13

3 medium beets (trimmed)
3 1/2 cups bone broth (or reduced-sodium chicken broth or vegetable broth)
3 cups water
1 small onion (finely chopped)
2 cloves garlic (minced)
2 tablespoons butter
2 cups Arborio rice
1/2 cup dry vermouth (or dry white wine)
1 tablespoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup goat cheese
1/4 cup fresh dill (chopped (for garnish) )

Steps:

  • Put oven rack in middle position and preheat oven to 425°F.
  • Tightly wrap beets foil and roast on a baking sheet until tender, about 1 1/2 hours. Let cool slightly. Peel the beets under running cold water. Place two of the beets in a blender or food processor and process briefly, until somewhat smooth. Dice the remaining beet into 1/2 inch cubes.
  • While beets are cooling, bring broth and water to a simmer in a 2- to 3-quart saucepan.
  • Heat butter in a wide, heavy pot over moderate heat. Cook the garlic and onion until softened and fragrant. Add the rice and cook, stirring constantly, for 1 minute.
  • Add wine and stir until absorbed, about 1 minute. Using a ladle, stir in 1/2 cup warm broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding warm broth, one ladle 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.
  • Stir in beets, beet puree, vinegar, salt, and pepper and cook, stirring, until heated through.
  • Top bowls of risotto with crumbled goat cheese and dill. Serve immediately.

Nutrition Facts : Calories 550 kcal, Carbohydrate 83 g, Protein 19 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 828 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

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.

RED BEET RISOTTO WITH MUSTARD GREENS AND GOAT CHEESE



Red Beet Risotto with Mustard Greens and Goat Cheese image

Categories     Cheese     Dairy     Leafy Green     Onion     Rice     Vegetable     Appetizer     Side     Quick & Easy     High Fiber     Goat Cheese     Beet     Mustard Greens     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 first-course servings

Number Of Ingredients 8

1/4 cup (1/2 stick) butter
2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
1 1/2 cups chopped white onion
1 cup arborio rice or medium-grain white rice
3 cups low-salt chicken broth or vegetable broth
1 tablespoon balsamic vinegar
1 1/2 cups chopped mustard greens
1 (5 1/2-ounce) package chilled soft fresh goat cheese, coarsely crumbled

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover; cook until onion is soft, about 8 minutes. Mix in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Season with salt and pepper. Spoon into shallow bowls. Sprinkle with greens and cheese.

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