Gingered Beet Risotto Recipes

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.

Steps:

• 1. Bring the stock to a simmer in a medium pot and keep it at a simmer until the risotto is done.
• 2. Heat the oil in a large sauté pan over medium heat. Add the onion and 1 tablespoon of the ginger and cook, stirring constantly, for 2 to 3 minutes, until the onion is translucent.
• 3. Add the rice and stir. Stir in the wine and simmer until the liquid is evaporated. Begin adding stock, one ladleful at a time, stirring constantly until the liquid is absorbed. Continue adding stock until the rice is cooked but still firm and creamy, 30 to 35 minutes.
• 4. Turn off the heat. Add the butter, the remaining 2 teaspoons of ginger, and the Parmesan. Season with salt and pepper and serve immediately.

Steps:

• Bring broth and 5 cups water to a boil in a large pot over high heat. Reduce heat to low and gently simmer.
• Meanwhile, peel beets, then coarsely shred using a food processor fitted with the shredder attachment or the large holes of a box grater.
• Heat a large wide pot or sauté pan over medium-high. Cook butter and oil, stirring occasionally, until butter melts. Add onion and sauté until softened and translucent, about 5 minutes. Add beets, 1 tsp. salt, and 1/2 tsp. pepper and sauté until tender, about 10 minutes more.
• Add rice and cook, stirring constantly, about 2 minutes, then add 1 1/2 cups broth, 3 tsp. vinegar, and 1 tsp. salt. Reduce heat to medium and simmer, stirring constantly, until liquid has evaporated. Continue adding broth, 3/4 cup at a time as rice absorbs liquid, stirring constantly and simmering until rice is tender, 30-40 minutes; season with 1 tsp. salt and 1/2 tsp. pepper halfway through. About 2 minutes before rice is al dente, add cream, 2 Tbsp. parsley, remaining 1 tsp. vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.
• Divide among 4 plates or bowls, then top with goat cheese, if using, and remaining 2 Tbsp. parsley.

Steps:

• Preheat oven to 450°F.
• Wrap beets tightly in foil and roast in middle of oven until tender, about 1 1/2 hours. Unwrap beets carefully and let stand until cool enough to handle. Discard stems and peel beets. In a blender purée half of beets with 1 cup water and transfer to saucepan, whisking in remaining 2 cups water to make beet broth.
• Wash beet greens well and drain. Remove and discard stems from leaves. Chop enough leaves to measure 2 1/2 cups and chop remaining beets.
• Bring beet broth to a simmer and keep warm.
• In a large heavy saucepan cook onion, gingerroot, and garlic in butter over moderate heat, stirring, until onion is softened. Stir in rice and cook, stirring constantly, about 1 minutes. Add wine and cook, stirring, until absorbed. Continue simmering and adding beet broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in chopped beets and beet leaves and continue simmering and adding broth in same manner until rice is tender but still al dente, about 18 minutes. Stir in 1/4 cup Parmesan and salt and pepper to taste.
• Serve risotto sprinkled with remaining Parmesan.

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.

Steps:

• In a heavy medium saucepan, heat oil over medium heat. Cook onion, stirring often, until golden brown and soft, about 10 minutes.
• Add rice; stir to coat. Stir in wine; cook until reduced by half, about 3 minutes. Add 1/2 cup broth; simmer, stirring, until almost all is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, stirring until liquid is absorbed before adding more, about 25 minutes total.
• Stir in beets, butter, and Parmesan; season with salt and pepper. Serve immediately.

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.