- 3 tbl of butter
- 2 yellow beets, peeled, cut into cubes (the smaller the cubes the better)
- 1 onion minced
- half a chili pepper minced (optional but gives it a nice kick)
- 2 cloves or garlic smashed and chopped
- 1 cup arborio rice
- 3 cups of stock + a half a cup (i used veggie, you could use chicken too)
- a handful of chopped greens
- 1 5 1/2-ounce package goat cheese
i saw this recipe the other day featured on tasty kitchen. at first glance, i thought it was raw meat and i kept on scrolling. when i got back up to the top of the page i realized it said beet risotto and immediately clicked. i love beets, in salads, in rice, with fish, you name it, raw or cooked, it doesn’t matter, i love beets.i don’t have to many beet recipes, i usually steam them or roast them, add them to salads, sometimes i like to puree them for crackers and i have used them in tarts. when i saw this recipe, i knew i had to make it. it was originally printed in bon appetit (how can you go wrong with a recipe from that magazine) and one addition i did not see that they posted was mustard greens (one of my favs).
adding greens to risotto, amazing! i however did not have mustard greens but i did pick up a bag of spicy greens from the farmers market. any lettuce green would make a great addition. while eating, this was our main entree last night, e and i discussed if you were to eat this as an accompaniment to something, say meat or chicken, what would work best? fish. if you make this, add some shrimp or some kind of white fish fillet. although prefect as a main, it would definitely make it a little hardier as a meal.
the original recipe calls for red beets (it looked kind of wrong), i used a yellow beet. it gave the dish beautiful color and didn’t look like raw meat. i added a couple additions too that really made it work. if you love beets, or even if you are not crazy about them (e is not a huge fan, he ate 3 bowls), you need to try this!
golden beet risotto with greens and goat cheese adapted from bon appetit
- melt butter (i used my dutch oven, any pot will do) and then add beets, onion, garlic and chili pepper. saute for about 8 minutes (till onion and beet become soft).
- add arborio. mix, and let it cook for about 2 minutes, the rice will become clear, add 3 cups of broth. bring to a boil and then reduce to a medium-low. uncovered, simmer until rice and beets are just tender and risotto is creamy, about 20 minutes. don’t forget to stir every once in a while.
- season with some salt and pepper. spoon into shallow bowls and then sprinkle with greens and cheese.
note: you might need to add more stock, i added about another 1/2 a cup because the rice was not soft enough for me. keep some on the side in case you have the same issue.