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.
BEET RISOTTO
How to Make Beet Risotto with Goat Cheese
Provided by Jill Santopietro
Categories Onion Rice Kid-Friendly High Fiber Dinner Lunch Goat Cheese Beet Healthy Low Cholesterol Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 12
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.
BEET RISOTTO WITH PECORINO
Steps:
- Add the oil and shallots to a large, high-sided saute pan over medium heat. Sprinkle with a pinch of salt, then cover and sweat (do not caramelize) for 2 to 3 minutes. Add the rice and toast for about 5 minutes, stirring to coat the grains with oil. Add the garlic and cook, stirring, until aromatic. Deglaze the pan with the red wine.
- Meanwhile, in a medium saucepan, warm the beet juice and vegetable stock. Slowly add the beet juice mixture to the risotto pan, one ladle at a time, stirring and adding ladlefuls only once the previous has been absorbed. Cook in this manner until the rice is tender and all the liquid has been added, 30 to 40 minutes.
- Stir in the butter and then the pecorino. Taste for seasoning and adjust as needed. Serve garnished with Roasted Red Beets, more pecorino, and chives.
- Preheat the oven to 350 degrees F. Place the beets in the center of a large piece of foil and drizzle with the olive oil. Add the garlic, rosemary and some salt and pepper. Crimp the edges of the foil together to seal. Roast until tender, 40 minutes. When cool enough to handle, remove the skins and cut the beets into dice.
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
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.
RED BEET RISOTTO WITH MUSTARD GREENS AND GOAT CHEESE
Categories Cheese Dairy Leafy Green Onion Rice Vegetable Appetizer Side Quick & Easy High Fiber Goat Cheese Beet Mustard Greens Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 first-course servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover; cook until onion is soft, about 8 minutes. Mix in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Season with salt and pepper. Spoon into shallow bowls. Sprinkle with greens and cheese.
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.
DAVID RUGGIERO'S BEET RISOTTO
Provided by Moira Hodgson
Categories dinner, main course, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small saucepan, simmer the beets in water to cover until tender (about an hour). Set them aside and reserve the cooking liquid. When the beets are cool, peel them, dice them and set them aside. Soften the saffron in the chicken stock.
- Heat three tablespoons of the butter in a heavy skillet and cook the onion until it is soft. Add the rice and stir for about 30 seconds, or until the grains become opaque. Add the white wine and when it has been absorbed, add a small amount of chicken stock, stirring constantly. Add the beet cooking liquid a little at a time. When this has been absorbed by the rice, continue adding small quantities of chicken stock and stirring, until the rice is al dente -- in other words, with a slight bite to it.
- Add the diced beets and stir them in. Add an ounce of the truffle oil and the Parmesan cheese and continue stirring. Add the remaining butter and the chives and stir in the remaining ounce of truffle oil along with sea salt and freshly ground black pepper to taste. Pass the extra cheese separately.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 19 grams, Carbohydrate 49 grams, Fat 31 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 660 milligrams, Sugar 5 grams, TransFat 1 gram
More about "red beet risotto recipes"
RED BEET RISOTTO | RECIPE | PROVEG INTERNATIONAL
From proveg.com
3.7/5 (20)Servings 2Cuisine ItalianCategory Main Course
- Wash the beets, cut the ends and chop them into 4 corners. Use a bowl to mix olive oil, thyme and garlic (use a garlic press). Slowly pour this mixture over the beets and gently stir it afterwards. Add salt and pepper to taste then roast the beets for 30 minutes. Allow the beets to cool afterwards and then dice them.
- Heat up oil in a skillet. Fry the shallots along with garlic for about 5 minutes. Add the rice and let it bake until dry. Add the red wine to the rice and set the fire to low. Stir it every now and then and let the wine soak into the risotto. Meanwhile, keep the vegetable bouillon warm.
- Once the wine has been properly soaked into the risotto, slowly add the vegetable bouillon to the risotto. It is very important that you do this in small steps (~ 2 tbsp at a time). The quality of the end result is dependent on the patience of the cook.
BEET RISOTTO RECIPE - GRACE PARISI
From foodandwine.com
5/5 Total Time 1 hrAuthor Grace Parisi
DELICIOUS RECIPE >> RED BEET RISOTTO - ADIDAS …
From runtastic.com
RED BEET RISOTTO FOR TWO | WILLIAMS SONOMA
From williams-sonoma.com
RED BEET RISOTTO | WILLIAMS SONOMA
From williams-sonoma.com
5/5 (1)Total Time 1 hr 20 minsServings 4
INSTANT POT BEET RISOTTO - MINISTRY OF CURRY
From ministryofcurry.com
ROASTED RED BEET RISOTTO RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
BEETROOT PEA RISOTTO | XX PHOTOZ SITE
From xxphotoz.com
HOW TO MAKE CELEBRITY CHEF MASSIMO CAPRA’S RED BEET RISOTTO
From streetsoftoronto.com
TOP 41 BEET RISOTTO WITH PECORINO RECIPES
From pagy.norushcharge.com
ROASTED RED BEET RISOTTO RECIPE – RECIPE CRITIQUE
From recipecritique.com
RED BEET RISOTTO | RECIPE | BEET RISOTTO, RISOTTO RECIPES, RECIPES
From pinterest.com
RED WINE & BEET RISOTTO WITH A FRIED EGG | HOLIDAY BLD | RACHAEL …
From rachaelrayshow.com
You'll also love