Roasted Beet Risotto

I love beets and I have loved them since I was young. I remember going to a friend’s house when I was about 10 and her mom served beets, something that I had never eaten before. I was raised to always at least try everything on my plate, especially if someone else served it to me. And to my shock I loved these purple roots. So I did something that I regretted at the time, I asked for more. This sadly prompted my friend’s mom saying to her kids, “See Laura likes beets”. This resulted in my friend not talking to me for almost 30 minutes. Not a very comfortable thing to happen to a young girl on a sleep over. But despite the awkward memory of my first beet experience it hasn’t tainted my love for them. My favourite way is to just roast them but I have been experimenting with more ideas lately and this one popped into my head to try.

All I can say is WOW! Not only did the flavour work beautifully but because beets are so hearty this dish was so filling as a main course. It serves 3 servings for a main course and about 6 portions for side dishes.

Roasted Beet Risotto

250g (1/2 lb) beets, well scrubbed
2 tsp olive oil
1 small onion, minced
1 garlic clove, minced
180g (1 c.) Arborio rice
120mL (1/2 c.) dry white wine
710mL (3 c.) reduced-sodium vegetable stock, heated
250g (1/2 lb) Beets, well scrubbed
25g (1/4 c.) grated Parmesan cheese
Coarse salt and ground pepper
recipe adapted from Martha Stewart


Preheat oven to 200 C (400 F). Wrap beets in foil, lightly spray with olive oil and sprinkle some salt. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size.

Allow the beets to cook while they are still in the packets, then you should be able to rub the skins off. (use a knife for tough spots). Chop the beets into cubes.

In a heavy medium saucepan, heat oil over medium heat. Cook onion, stirring often, until golden brown and soft, about 10 minutes. Add the garlic and rice and stir to coat. Pour in wine cook until most of the wine has been absorbed by the rice.

Add 1/2 cup stock; simmer, stirring, until almost all is absorbed. Add remaining stock, 1/2 cup at a time, stirring until liquid is absorbed before adding more, about 25 minutes total.

Add the Parmesan and stir until melted into the risotto.

Toss in the beets and mix well. Season with freshly crushed salt and pepper.

Roasted Beet Risotto
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3-6
 
Ingredients
  • 250g (1/2 lb) beets, well scrubbed
  • 2 tsp olive oil
  • 1 small onion, minced
  • 1 garlic clove, minced
  • 180g (1 c.) Arborio rice
  • 120mL (1/2 c.) dry white wine
  • 710mL (3 c.) reduced-sodium vegetable stock, heated
  • 250g (1/2 lb) Beets, well scrubbed
  • 25g (1/4 c.) grated Parmesan cheese
  • Coarse salt and ground pepper
Instructions
  1. Preheat oven to 200 C (400 F). Wrap beets in foil, lightly spray with olive oil and sprinkle some salt. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size.
  2. Allow the beets to cook while they are still in the packets, then you should be able to rub the skins off. (use a knife for tough spots). Chop the beets into cubes.
  3. In a heavy medium saucepan, heat oil over medium heat. Cook onion, stirring often, until golden brown and soft, about 10 minutes. Add the garlic and rice and stir to coat. Pour in wine cook until most of the wine has been absorbed by the rice.
  4. Add ½ cup stock; simmer, stirring, until almost all is absorbed. Add remaining stock, ½ cup at a time, stirring until liquid is absorbed before adding more, about 25 minutes total.
  5. Add the Parmesan and stir until melted into the risotto.
  6. Toss in the beets and mix well. Season with freshly crushed salt and pepper.

This entry was posted in Main Course, Risotto, Side Dish, Vegetarian Recipes and tagged , , , , , , . Bookmark the permalink.

4 Responses to Roasted Beet Risotto

  1. I love beets too but never thought to use in risotto. Beautiful color!

  2. I love beets, and we’ve recently discovered how incredible risotto is. What a great combination!

  3. This is the prettiest risotto I’ve ever seen… I just love the color it ads.
    Looks delicious!

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