PINK RISOTTO WITH BEET GREENS AND ROASTED BEETS
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
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
ROASTED BEETS
Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.
Provided by Ina Garten
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 7
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.
BEET RISOTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
SLOW COOKER BEET GREEN RISOTTO
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
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
RED BEET RISOTTO
Make and share this Red Beet Risotto recipe from Food.com.
Provided by CountryLady
Categories Short Grain Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sweat the onion in two thirds of the butter and the oil.
- Add the beet tops and mix well.
- Add the rice and toast for a few seconds.
- Sprinkle the wine and let it evaporate.
- Add stock, enough to cover the rice and simmer.
- Halfway through, add all the beet juice and continue simmering.
- Altogether this should take 16 to 18 minutes.
- Do not add too much stock towards the end, keeping in mind that the risotto is to be creamy not soupy.
- When the rice is cooked remove from the heat and add the remaining butter& the cheese and stir to make it fluffy.
- Serve immediately topped with shaved parmigiano.
Nutrition Facts : Calories 715.3, Fat 27.1, SaturatedFat 15.2, Cholesterol 61, Sodium 167.9, Carbohydrate 100.1, Fiber 2.1, Sugar 1.6, Protein 8.7
BEET RISOTTO
I love beets and am always looking for other ways to cook them - this is from Rachel Ray - she suggests garnishing this with crumbled ricotta-salata cheese (or feta)and roasted asparagus. I am a purist and served it plain to enjoy the beet flavor. I also used 5 small beets instead of the large. (this might be nice garnished with a few toasted walnuts & a bit of crumbled blue cheese if you want to add some other flavors)
Provided by MA HIKER
Categories Short Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
ROASTED BEET RISOTTO
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
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.
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