BLACK AND ARBORIO RISOTTO WITH BEETS AND BEET GREENS
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
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
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.
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
BLACK BEAN RISOTTO
Steps:
- Add 1/2 the olive oil to a saute pan over medium heat. Add the garlic, jalapenos and onions and saute for about 3 to 4 minutes, do not brown. Add the chili powder, cumin, oregano, bay leaf, beans and tomatoes and cook for about 2 to 3 minutes until all ingredients are warm, then set aside.
- Add the other 1/2 of the olive oil to a sauce pot and saute the rice until warm, about 30 to 60 seconds. Transfer the rice to the inner cooking pan of the RIZO Micom Rice Cooker and Warmer and place inside the cooker. Pour the heated chicken stock over the rice and then place the sauteed ingredients on top of the rice. Close the lid and press the risotto button to start. When the rice is finished it will automatically switch to warm mode. Press the RESET button. Add the salt, pepper, butter and cheese, mix all and serve immediately. Garnish with cilantro, scallion flowers and maduros.
RISOTTO WITH CHICKEN AND BEET GREENS STALKER
Provided by Mary H. Stalker
Yield Serves 6
Number Of Ingredients 12
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.
BEET RISOTTO WITH GREENS
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
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
BEET RISOTTO WITH WALNUTS AND GORGONZOLA CHEESE
So delicious! I was skeptical of the beets, but they are very yummy in this dish, and the shallots and Gorgonzola help mellow them out. A neighbor gave us his CSA for the week when he went out of town, and this recipe was included with the farm newsletter.
Provided by libbysnax
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Top and scrub clean 1 bunch beets. Steam them until tender, run them under water, and then slip the skins. When cool, chop the beets into 3/4 inch cubes; you should have about 2 cups.
- In a small pan bring 5 cups unsalted chicken or vegetable stock to a near boil with 1 tsp sea salt.
- In a large pan over medium heat, warm 2 tbs olive oil with 1 tbs unsalted butter. Finely chop and add 2-3 shallots. Sauté until soft and clear, about 10 minutes.
- Add 1 1/2 cup Arborio rice, stirring frequently for 5 minutes. Add 1/2 cup stock and stir constantly until liquid is absorbed. Add more stock, about 1/4 cup each time. It should take about 20 minutes in all.
- Before the last ladle of stock is added, stir in 4-5 oz crumbled Gorgonzola and 1/3 cup walnuts.
- After the last bit of liquid is absorbed, add the chopped beets. Let risotto stand 5 minutes before serving.
Nutrition Facts : Calories 572.8, Fat 26.3, SaturatedFat 9.3, Cholesterol 28.9, Sodium 1070.2, Carbohydrate 66.6, Fiber 2.8, Sugar 0.8, Protein 18.7
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
GOLDEN BEET CURRY RISOTTO WITH CRISPY BEET GREENS
I was delighted to find golden beets at the farmers market and knew they'd be perfect in a risotto recipe I was working on. And please, don't forget the baked crispy beet greens...amazing! Move over, main dish! This vibrant side will steal the show. -Merry Graham, Newhall, California
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Wash and trim beet greens, removing stems; dry with paper towels. Place greens in a single layer on parchment-lined baking sheets. Brush with 1 tablespoon coconut oil; sprinkle with 1/4 teaspoon sea salt. Bake until dry and crisp, 15-18 minutes. Set aside., Meanwhile, peel and dice beets. In a large saucepan, bring chicken broth to a boil. Add beets. Reduce heat; simmer, covered, until beets are tender, 15-18 minutes. Remove beets with a slotted spoon. Keep broth hot., In another large saucepan, heat remaining coconut oil over medium heat. Add leeks; cook and stir 2-3 minutes. Add curry powder, garlic salt and remaining sea salt; cook, stirring, until leeks are tender, 2-3 minutes. Increase heat to medium-high. Add barley; stir constantly until lightly toasted, 2-3 minutes. Add wine; stir until liquid has evaporated., Add enough broth, about 1 cup, to cover barley. Reduce heat to medium; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring until broth is absorbed after each addition. Stir in beets with last addition of broth. Cook until barley is tender but firm to the bite and risotto is creamy, 25-30 minutes., Remove from heat. Stir in cheese, lemon juice, 2-1/2 teaspoons grated lemon zest and pepper. Transfer to a serving dish. Sprinkle with parsley and remaining lemon zest. Serve with crispy beet greens and lemon slices.
Nutrition Facts : Calories 314 calories, Fat 14g fat (11g saturated fat), Cholesterol 19mg cholesterol, Sodium 1238mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 8g fiber), Protein 12g protein.
More about "black and arborio risotto with beets and beet greens recipes"
BLACK RICE AND ARBORIO RISOTTO WITH BEETS AND BEET GREENS
From nytimes.com
Estimated Reading Time 4 mins
ARBORIO RICE RISOTTO WITH BEETS, GREENS, & GOAT CHEESE …
From carolinarice.com
Estimated Reading Time 2 mins
BEET RISOTTO {HEALTHY VEGETARIAN RECIPE} – …
From wellplated.com
VEGAN BEETROOT RISOTTO — VEGANGELA
From vegangela.com
RISOTTO WITH BEET GREENS AND ROASTED BEETS - THE NEW …
From nytimes.com
BEET RISOTTO | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
RISOTTO, BASIC RECIPE & BEET RISOTTO WITH GREENS | RIPE
From ripefoodandwine.com
BEET RISOTTO WITH GOAT CHEESE (CREAMY + DELICIOUS!)
From platingsandpairings.com
RISOTTO RECIPE WITH BEET, GREENS AND GOAT CHEESE
From mahatmarice.com
BLACK AND ARBORIO RISOTTO WITH BEETS AND BEET GREENS RECIPE
From pinterest.co.uk
BEET RISOTTO WITH GREENS - PLAIN.RECIPES
From plain.recipes
BARLEY RISOTTO WITH BEETS AND GREENS — MARK BITTMAN
From markbittman.com
BLACK AND ARBORIO RISOTTO WITH BEETS AND BEET GREENS FOOD
From wikifoodhub.com
RISOTTO WITH BEETS & ORANGES RECIPE - HOUSE & HOME
From houseandhome.com
BEET RISOTTO WITH GREENS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEET RISOTTO WITH GREENS, GOAT CHEESE, & WALNUTS RECIPE
From myrecipes.com
BLACK BEANS AND BEET GREENS BURRITOS | SARAH'S CUCINA BELLA
From sarahscucinabella.com
RISOTTO RECIPE WITH BEET, GREENS AND GOAT CHEESE - FOOD NEWS
From foodnewsnews.com
ROASTED BEET RISOTTO | LOVE AND OLIVE OIL
From loveandoliveoil.com
BLACK AND ARBORIO RISOTTO WITH BEETS AND BEET GREENS RECIPE
From pinterest.co.uk
BEET RISOTTO WITH GREENS | STEARNS FARM CSA
From stearnsfarmcsa.org
RECIPE: BEET AND BEET GREENS RISOTTO | A GLASS OF VINO
From aglassofvino.com
BLACK AND ARBORIO RISOTTO WITH BEETS AND BEET GREENS
From diningandcooking.com
CREAMY PARMESAN RISOTTO WITH BEET GREENS - KATIE'S CUCINA
From katiescucina.com
BEET GREEN RISOTTO ♥ - A VEGGIE VENTURE
From aveggieventure.com
BEET RISOTTO WITH GREENS - YOURGANIC FARM
From yourganicfarm.com
SAVORY BEET RISOTTO WITH CRISPY CHICKEN - LIVING SWEET MOMENTS
From livingsweetmoments.com
BEET AND BEET GREEN RISOTTO WITH HORSERADISH RECIPE | EPICURIOUS
From epicurious.com
DON'T EAT ALONE: THE RECIPES: RISOTTO WITH CHICKEN AND BEET GREENS
From donteatalonerecipes.blogspot.com
BLACK AND ARBORIO RISOTTO WITH BEETS AND BEET GREENS
From mastercook.com
GOLDEN BEET FARROTTO – FARRO RISOTTO, GREENS, GOAT CHEESE, FRESH …
From everydayhealthyeverydaydelicious.com
SWEET AND EARTHY ROASTED GOLDEN BEETS RISOTTO–AN EIGHTH WONDER
From veggiemashups.com
You'll also love