Beet Risotto

As we all know, I’m not very good at the while “recipe” concept, especially when it comes to making savory dishes. So instead of guessing amounts of this ingredient and that, this post is going to be all about methods. Because once you actually know what it is that you are doing, “how much” you use is totally up to you.
Beet risotto was my Valentines Day meal idea (I know Valentines was almost a month ago but what the heck) and when at you look at the color, it’s pretty easy to see why.

beet risotto

The first thing you are going to want to do is roast the beets (in this case the yellow slices fanned off to the side). They take the longest hence it is good to get them in the oven first. Literally I just wrapped some yellow beets in tin foil, skin on, not even any salt/pepper/oil and popped them in a 400F oven. Once they are tender (this takes about an hour) you can peel, slice and season them. Done.
For the risotto, finely mince a shallot and chop 1 medium sized red beet into a small dice (you want the cubes to be similar in size to the rice). Cook these in about a tablespoon of olive oil over medium-ish heat. Arborio rice is the go-to for risotto. About 1 cup is good to feed 4 people with leftovers. Toss it in with the beets and shallots and allow the grains of rice to toast. Next it’s in with the wine – white – about a cup, but more doesn’t hurt. Now you are well on your way. Risotto is all about adding liquid, stirring until it absorbs, then adding more. I use vegetable stock but chicken works too. After about 25-30 minutes of this, the rice should be cooked and creamy. Taste it. If it’s still crunchy, keep adding liquid and cook it some more. Once it’s as al dente as you like it, season it to taste with S & P and finish it with the ingredients of your choice. I opted for a rif on a beet goat cheese salad by adding about 1/2 cup of goat cheese. But parmesan is a classic addition or some fresh chopped parsley or basil. Perhaps some nuts for a bit of crunch.

You’re almost there, now it’s time to dress the arugula at the last minute. All it needs is a squeeze of lemon, some salt and a few grinds of fresh cracked pepper (you can even omit this considering arugula is pretty peppery to begin with).

Voila, a meal to impress on Valentines Day or any other night of the year!

beet risotto

2 thoughts on “Beet Risotto

  • November 1, 2013 at 8:49 pm

    This looks totally beautiful and scrumptious at the same time! I love how the beets give the risotto such a vibrant pretty color! Yum!


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