Red Beet and Beet Greens Risotto
From Julie Van Rosendaal
Risotto is easier to make than you might think, requiring plenty of stirring, but not constant attention. This brilliant red version also uses the beet greens that wilt into the risotto along with partially melted chunks of chèvre.
- 1 T. olive or canola oil
- 2 T. butter
- 1 small onion, peeled and finely chopped
- 1 c. arborio or other risotto rice
- 4 c. chicken or vegetable stock, at room temperature or warmed
- 1 large beet, roasted, peeled and grated
- 1 c. chopped or torn beet greens
- 1/4 – 1/2 c. freshly grated parmesan cheese
- salt and freshly ground pepper
- 1/2 c. coarsely crumbled chèvre
In a large saucepan or medium pot, heat the oil and butter over medium-high heat. Add the onion and cook for 4 to 5 minutes, until soft. Add the rice and cook, stirring, for a minute, until all the grains of rice are coated with oil.
Add about 1/2 c. stock and cook the rice, stirring, until the liquid is absorbed. Add another 1/2 c. stock and the grated beets and cook the risotto, stirring often, until the liquid is absorbed. Continue adding stock in the same manner, stirring often (no need to stir constantly) until the stock is absorbed. Add the beet greens and the parmesan, along with the last addition of stock.
When the mixture is creamy and the rice is tender but not mushy, season it with salt and pepper to taste (keeping in mind that parmesan can be salty), and add the chèvre, stirring gently to just mix the pieces into the risotto. Serve immediately. Serves 6 to 8.