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.
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.
More about "rosy beet risotto recipes"
ROSY BEET RISOTTO | BETTER HOMES & GARDENS
2012-05-22 Preheat oven to 350°F. Place beets in the center of 18-inch square of heavy foil. Drizzle with 1 tablespoon of the oil. Bring up opposite edges of …
From bhg.com
5/5 (3)Total Time 2 hrs 25 minsServings 8Calories 185 per serving
From bhg.com
5/5 (3)Total Time 2 hrs 25 minsServings 8Calories 185 per serving
- Preheat oven to 350°F. Place beets in the center of 18-inch square of heavy foil. Drizzle with 1 tablespoon of the oil. Bring up opposite edges of foil and make a double fold. Fold remaining edges together to enclose the beets, leaving space inside for steam to build. Roast for 75 minutes or until tender. Cool for 30 minutes. Carefully open packet. Remove beets; gently transfer liquid to a measuring cup, adding enough water to equal 1/2 cup. Pour liquid into a medium saucepan. Cut beets into wedges.
- In a 3-quart saucepan cook onion in remaining 2 tablespoons oil over medium heat until tender; add rice. Cook and stir for 5 minutes. Stir in dried basil, if using.
- Meanwhile, add broth to beet liquid in saucepan. Bring to boiling; reduce heat to simmering. Carefully stir 1 cup of broth mixture into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Continue to add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding additional broth (about 22 minutes).
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ROSY BEET RISOTTO (KITCHENPC)
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BEET RISOTTO | RECIPE - RACHAEL RAY SHOW
Preheat oven to 375F. Place the beets on a large piece of aluminum foil and drizzle with some EVOO. Season with salt and freshly ground black pepper and fold the foil into a pouch. Roast …
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BEST BEET RISOTTO RECIPES | FOOD NETWORK CANADA
2009-10-20 Bring to a boil, and cook for about 40-45 minutes or until fork tender. Step 2. Remove two of the beets and allow to cool. Grate and set aside. (Reserve remaining beet for …
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ROSY RICE RISOTTO WITH BEETS AND KALE RECIPE - EASY RECIPES
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 …
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ROSY BEET RISOTTO | ANTHONY ST. CLAIR
2008-04-03 Cut the beets into wedges before roasting, and roasted for only about 40 minutes, at 365 degrees; Added 2 chopped stalks of celery, chopped beet stems and some random …
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ROSY BEET RISOTTO RECIPE - YUM-TREATS.BLOGSPOT.COM
Directions. Preheat oven to 350 degrees F. Place beets in center of 18-inch square of heavy foil. Drizzle with 1 tablespoon olive oil. Fold together opposite edges of foil in double folds, allowing …
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