Risotto With Chicken And Beet Greens Stalker Recipes

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BEET RISOTTO WITH GREENS



Beet Risotto With Greens image

This risotto has not only an incredible jewel like color, but also a delicious deep taste, tempered by the greens, lemon, and Parmesan cheese. Adapted from Vegetarian Cooking for Everyone by Deborah Madison.

Provided by Sharon123

Categories     Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

5 1/2-6 1/2 cups vegetable stock
3 tablespoons butter (or a mixture of butter and olive oil)
1/2 cup finely diced onion
1 1/2 cups arborio rice
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil (or 1 tbls. dried)
2 -3 medium beets, peeled, grated (about 2 cups)
2 -3 cups greens, finely chopped (beet, chard, kale or spinach-stems removed)
salt
fresh ground black pepper
1 lemon, grated zest and juice
1/2 cup grated parmesan cheese

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.

Nutrition Facts : Calories 449, Fat 12.8, SaturatedFat 7.8, Cholesterol 33.9, Sodium 276.5, Carbohydrate 68.2, Fiber 4.3, Sugar 3.3, Protein 10.8

BLACK AND ARBORIO RISOTTO WITH BEETS AND BEET GREENS



Black and Arborio Risotto With Beets and Beet Greens image

The red from the beets will bleed into the white rice in this nutrient-dense risotto. Both the beets and the black rice contribute anthocyanins, flavonoids with antioxidant properties.

Provided by Martha Rose Shulman

Categories     dinner, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 13

1 cup black rice, like Lundberg Black Japonica or Forbidden Rice, cooked (3 cups cooked black rice)
1 quart chicken or vegetable stock, as needed
1 bunch beet greens, stemmed and washed
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
2/3 cup arborio rice
2 garlic cloves, minced
1/2 cup dry white wine
3/4 pound beets (1 bunch small), roasted, skinned and diced
Salt
Freshly ground pepper
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup, to taste, optional)
2 tablespoons finely chopped flat-leaf parsley

Steps:

  • To cook the black rice, combine with 2 cups water in a saucepan, add salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 40 minutes, until all of the liquid has been absorbed by the rice. Remove from the heat, remove the lid from the pan and place a dish towel over the pan, then return the lid. Let sit for 10 to 15 minutes.
  • Bring the stock to a simmer in a saucepan. Season well and turn the heat to low. Stack the stemmed, washed greens and cut crosswise into 1-inch-wide strips.
  • Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add the rice and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes.
  • Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 10 minutes.
  • Stir in the greens, the diced beets and black rice and continue adding more stock, enough to barely cover the rice, and stirring often, for another 10 to 15 minutes. The arborio rice should be chewy but not hard in the middle - and definitely not soft like steamed rice. If it is still hard in the middle, you need to continue adding stock and stirring for another 5 minutes or so. Now is the time to ascertain if there is enough salt. Add if necessary.
  • When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another ladleful of stock, the Parmesan and the parsley. Remove from the heat. The risotto should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 768 milligrams, Sugar 7 grams

SLOW COOKER BEET GREEN RISOTTO



Slow Cooker Beet Green Risotto image

A great way to use beet greens in a risotto, without all the stirring! Thanks to 'A Veggie Venture' and 'Desperation Dinners' for the two recipes that inspired me!

Provided by Tightropewalker

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 2h10m

Yield 4

Number Of Ingredients 7

2 tablespoons butter
1 small onion, finely chopped
3 bunches beet greens, stems chopped and leaves finely sliced
½ cup dry white wine
1 ¼ cups Arborio rice
3 ¾ cups chicken broth
1 cup freshly grated Parmesan cheese

Steps:

  • Melt butter in a skillet over medium heat. Saute onion until softened, about 3 minutes. Add beet stems; saute for 1 to 2 minutes. Add white wine and cook, stirring constantly, for 1 minute. Add rice and stir until it begins turning translucent, about 2 minutes.
  • Scrape rice and onion mixture into a slow cooker. Set slow cooker on High. Add beet greens and broth. Cover and cook until rice is tender but not soupy, 1 3/4 to 2 1/2 hours. Stir in Parmesan cheese.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 62.6 g, Cholesterol 38.5 mg, Fat 12.1 g, Fiber 2.1 g, Protein 14.5 g, SaturatedFat 7.1 g, Sodium 1504.3 mg, Sugar 2.5 g

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.

PINK RISOTTO WITH BEET GREENS AND ROASTED BEETS



Pink Risotto With Beet Greens and Roasted Beets image

This rich-tasting risotto is decidedly pink (maybe it will be the key to getting your picky family member to eat vegetables!). Use a full-bodied vegetable stock if you are vegetarian; otherwise use a well seasoned chicken or turkey stock.

Provided by Martha Rose Shulman

Time 45m

Yield 4 to 5 generously as a main dish

Number Of Ingredients 12

3/4 pound beets (1 bunch small), roasted
1 bunch beet greens, stemmed and washed
6 to 7 cups chicken or vegetable stock, as needed
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 1/2 cups Arborio or Carnarolli rice
2 garlic cloves, minced or pressed
1/2 cup red, rose, or dry white wine
Salt
Freshly ground pepper
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup, to taste)
2 tablespoons finely chopped flat-leaf parsley

Steps:

  • Bring the stock to a simmer in a saucepan. Season well and turn the heat to low. Stack the stemmed, washed greens and cut crosswise into 1-inch wide strips.
  • Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add the rice and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes.
  • Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 10 minutes.
  • Stir in the greens and the diced beets, and continue adding more stock, enough to barely cover the rice, and stirring often, for another 10 to 15 minutes. Taste a bit of the rice. Is it cooked through? It should taste chewy but not hard in the middle. Definitely not soft like steamed rice. If it is still hard in the middle, you need to continue adding stock and stirring for another 5 minutes or so. Now is the time to ascertain if there is enough salt. Add if necessary.
  • When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the parsley. Remove from the heat. The rice should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 8 grams, Carbohydrate 69 grams, Fat 12 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 1205 milligrams, Sugar 11 grams

RISOTTO WITH CHICKEN AND BEET GREENS STALKER



Risotto with Chicken and Beet Greens Stalker image

Provided by Mary H. Stalker

Yield Serves 6

Number Of Ingredients 12

5 cups chicken broth
1 cup water
1 pound beet stems and greens (from about 6 beets), stems trimmed and leaves washed well
1 small onion, chopped
3 tablespoons olive oil
1 1/2 whole skinless boneless chicken breasts (about 1 pound total), cut into 1-inch pieces
2 cups Arborio rice*
1/3 cup dry white wine
2 teaspoons red-wine vinegar
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
freshly ground black pepper to taste
*available at specialty foods shops

Steps:

  • In a saucepan bring broth and water to a simmer and keep at a bare simmer.
  • Cut beet stems into 1/4-inch pieces and slice leaves thin. In a 4-quart heavy kettle cook beet stems and onion in 2 tablespoons oil over moderate heat until stems are tender, about 5 minutes. Add chicken and cook until opaque, about 2 minutes. Add remaining tablespoon oil and beet leaves and sauté over moderately high heat, stirring, until leaves are wilted and any liquid is evaporated.
  • Add rice to chicken mixture and cook, stirring constantly, 1 minute. Add wine and cook over moderate heat, stirring constantly, until absorbed. Stir in about 1 cup broth and cook at a bare simmer, stirring constantly, until absorbed. Continue simmering and adding broth, about 1/3 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes.
  • Remove pan from heat and stir in vinegar, grated Parmesan, black pepper, and salt to taste.

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