Rosybeetrisotto Recipes
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.
ROSY BEET RISOTTO
When fresh beets are plentiful at the market, I make several dishes a week using them. This is a side dish that is one of my favorites.
Provided by TasteTester
Categories Rice
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Place beets in center of an 18-in. square of heavy duty foil. Drizzle with 1 tablespoon olive oil. Fold together opposite edges of foil in double folds, allowing room for steam to build. Roast 1 hour and 15 minutes, or until tender. Cool 30 minutes. Carefully open foil packet. Remove beets; gently transfer liquid to measuring cup; add water to equal 1/2 cup. Pour liquid in medium saucepan. Cut beets into wedges.
- In 3-quart saucepan cook onion in remaining oil over medium heat until tender; add rice. Cook and stir 5 minutes. Stir in dried basil, if using.
- Meanwhile, add broth to beet liquid in saucepan. Bring to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth. This takes about 20 minutes.
- Stir in remaining broth, if there is any. Cook and stir just until the rice is creamy and tender.
- Add beets; heat through. Remove rice from heat; stir in half of cheese(optional) and basil (if using), and salt and pepper to taste. Sprinkle with remaining cheese and basil leaves, if using them.
Nutrition Facts : Calories 190.2, Fat 5.3, SaturatedFat 0.8, Sodium 10.7, Carbohydrate 32.2, Fiber 1.5, Sugar 1.6, Protein 2.8
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