Red Beet Risotto Recipes

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BEET RISOTTO



Beet Risotto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, finely chopped
1 fennel, finely chopped
1 large red beet, peeled and cut into 1/4-inch pieces
1 1/2 teaspoons kosher salt, divided
1 cup arborio rice
1 1/2 tablespoons sherry vinegar
3 1/2 cups low-sodium chicken broth, warmed
1 cup freshly grated Parmesan
4 ounces gorgonzola dolce, crumbled

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 WITH PECORINO



Beet Risotto with Pecorino image

Provided by Guy Fieri

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
1/3 cup minced shallots
Kosher salt and freshly ground black pepper
2 cups arborio rice
1 clove garlic, minced
1 cup red wine
4 cups fresh red beet juice
1 1/2 cups vegetable stock
2 tablespoons unsalted butter
1/2 cup finely grated pecorino, plus extra for garnish
Roasted Red Beets, recipe follows
2 tablespoons finely chopped fresh chives
4 to 5 red beets, washed of excess dirt
2 tablespoons extra-virgin olive oil
3 cloves garlic, roughly chopped
1 sprig fresh rosemary
Kosher salt and freshly ground black pepper

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.

BEET RISOTTO



Beet Risotto image

Beets add color and depth to this simple risotto.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 2h

Number Of Ingredients 9

2 teaspoons olive oil
1 small onion, minced
1 cup Arborio rice
1/2 cup dry white wine
3 cups reduced-sodium chicken broth, heated
1/2 recipe Basic Roasted Beets, cut into 1/2-inch dice
2 tablespoons butter
1/4 cup grated Parmesan cheese
Coarse salt and ground pepper

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.

ROASTED BEET RISOTTO



Roasted Beet Risotto image

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

3 medium beets (1 1/2 lb with greens), trimmed, leaving 1 inch of stems attached
3 1/2 cups reduced-sodium chicken broth (28 fl oz)
3 cups water
1 small onion, finely chopped
2 tablespoons olive oil
2 cups Arborio rice (14 oz)
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Garnish: Parmigiano-Reggiano shavings, made with a vegetable peeler

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



Red Beet Risotto image

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

1 lb carnaroli rice
4 ounces white onions, finely chopped
2 cups red beet juice
1 bunch red beet, tops finely chopped
4 cloves garlic, thinly sliced
4 cups vegetable stock
4 ounces white wine
4 ounces butter
1 tablespoon vegetable oil
4 tablespoons grated parmigiano

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

BEET RISOTTO



Beet Risotto image

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

4 cups low-sodium chicken or vegetable broth
3 medium red or golden beets (about 1 pound)
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
3 1/2 teaspoons kosher salt, divided
1 1/4 teaspoons freshly ground black pepper, divided
1 1/2 cups arborio or carnaroli rice
4 teaspoons white wine or Champagne vinegar, divided, plus more
3 tablespoons heavy cream
4 tablespoons coarsely chopped parsley, divided
2 ounces fresh goat cheese, crumbled (optional)

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.

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