I went to my farmer’s market this past weekend and bought some beautiful beets that my husband and I decided to cook for our Sunday dinner. I found this wonderful Beet risotto recipe on Epicurious that is easy to make and uses very few ingredients. Normally, I use chicken stock for my risotto, but the beets are so flavorful that I used water and a 1/2 cup red wine. The risotto came out creamy and rich; the color was a beautiful, deep red. This dish was perfect with a glass of Italian red wine and a slice of fresh bread.
Have you ever used beets in risotto before? What other unique ingredients have you used in risotto?
- 1 onion, diced
- 1 pound red beets with greens (about 3 medium)
- 3 1/2 cups water
- 1/2 cup dry red wine like Chianti
- 1/4 cup unsalted butter
- 1 cup Arborio rice
- 1/2 cup Parmesan cheese
- 1 tablespoon bottled horseradish
- Dice the onion, trim and cut the beet greens into rough slices, and dice the beet stems. Peel beets and cut into fine dice. In a small saucepan, bring water to a simmer and keep at a constant simmer.
- In a large saucepan, cook onion in butter over moderate heat until softened about 5 minutes.
- Add beets and stems and cook, stirring occasionally, 5 minutes.
- Stir in rice and cook, stirring constantly, 1 minute.
- Stir in 1 cup simmering water and cook, stirring constantly and keeping at a strong simmer, until absorbed.
- Continue cooking at a strong simmer and adding water, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next.
- After 10 minutes, stir in greens and continue cooking and adding water and the wine, about 1/2 cup at a time until rice is tender and creamy-looking, about 8 minutes more (You might not use up all the water).
- Remove pan from heat and stir in Parmesan.