Beet Risotto
This colorful risotto is deceptively simple to prepare, but be warned that if you go with red beets instead of gold, it is a bit messy.
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Ingredients
For 4 Serving(s)
beet-risotto
- 4 c chicken broth
- 2 T butter
- 2 T olive oil
- 1 onion
- 1 lb beets
- 3 1/2 t coarse salt
- 1 1/4 t black pepper
- 1 1/2 c arborio rice
- 4 t white wine vinegar
- 3 T heavy cream
- 4 T coarsely chopped parsley
- 2 oz goat cheese
Beet Risotto Directions
- Combine the broth with 5 cups of water in a large pot and bring to a boil over high heat. Reduce heat to low and set aside to simmer.
- Heat a large saute pan over medium-high heat. Add the butter and the oil and cook, stirring, until the butter melts. Add the onion and saute 5 minutes, until soft and translucent. Add the shredded beets, 1 teaspoon of salt, and 1/2 teaspoon of pepper/ Saute about 10 minutes, until the beets are tender. Stir in the rice and cook 2 minutes, stirring constantly. Pour in 1 1/2 cups of the broth and water mixture, 3 teaspoons of vinegar, and 1 teaspoon of salt. Reduce heat to medium and simmer, stirring constantly, until the liquid has evaporated. Add 3/4 cup of broth at a time, stirring constantly and simmering until the rice is tender. Halfway through adding the liquid, stir in 1 more teaspoon of salt and 1/2 teaspoon of pepper. When the rice is almost ready, stir in the cream, 2 tablespoons of parsley, the last teaspoon of vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Continue to cook, stirring, for another 2 minutes, or until al dente.
- Divide the risotto among 4 plates. Top with the goat cheese, if you’re using it, and the remaining 2 tablespoons of parsley.