Category: Main Course
Beet Risotto with Greens - TastyPlanner.com
Chef: Kevin and Charla
Have you always believed that you don’t like beets? So had I, until I tried this recipe. Fresh beets used in a recipe like this taste nothing like the disgusting pickled beets I tried as a kid. I absolutely love this recipe.
Beet greens may be used for the greens in this recipe. If used, they should be washed stemmed and torn into small pieces.
Recipe Source: I don't remember, but it se...
3 Tbsp olive oil
1 cup chopped onion
2 garlic cloves, minced
1 ½ cup Arborio (risotto) rice
½ cup white wine
2 cups shredded beets
7 cups warm vegetable stock or water
3 cups greens, washed and torn
Salt and pepper to taste
Chopped herbs, to taste
Parmesan or Romano cheese, grated, to taste (I use about 1/4 cup)
Heat the oil in a saucepan with a lid and sauté the onion until
translucent (about 3 minutes). Add the rice and garlic and sauté for about a minute.
Add wine and cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes.
Add beets and stir, then add 2 cups of the stock, cover and simmer for 5 minutes, until the liquid is absorbed.
Uncover and begin adding the stock a ½ – cup at a time, stirring constantly and adding more as the liquid is absorbed. After the
second addition of stock (3 cups), add the torn greens and continue to
stir in. Continue to stir and add stock until at least six cups of stock
have been used.
Serve with herbs and cheese to taste.
- Times saved to recipe box: 10
- Times Recommended: 0
- Times added to planner: 7