Roasted Beet Risotto Recipes

BEET RISOTTO

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

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.

PINK RISOTTO WITH BEET GREENS AND ROASTED BEETS

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.

ROASTED BEETS

Steps:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

OAT-BEET RISOTTO WITH ROASTED VEGETABLES

Steps:

• Preheat the broiler. Toss the carrots and turnips with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl, then spread on a rimmed baking sheet. Broil, tossing halfway through, until tender and charred in spots, about 12 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and crisp, about 6 minutes. Add the shallot, thyme and a pinch each of salt and pepper; cook until the shallot is just translucent, 1 to 2 minutes. Stir in the oats and grated beet; cook, stirring, until the oats are lightly toasted, about 1 minute. Add the chicken broth, 1/4 cup water, a pinch of salt and a few grinds of pepper. Simmer, stirring often, until tender and saucy, 12 to 15 minutes.
• Divide the risotto among bowls. Top with the roasted vegetables and 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.