Beet and Beet Green Risotto
Risotto is a bit time-consuming but very simple … and well worth the effort.
1 lb red beets with greens, about 3 medium
1/4 c finely chopped onion
1/4 c butter or olive oil
1 c Arborio or long-grain rice
3/4 tsp salt
4 c vegetable or chicken stock
1/2 c freshly grated Parmesan, about 1 1/2 oz
1 tbsp horseradish, optional
Trim stems close to tops of beets. Cut greens into 1/4 inch ribbons and chop stems. Peel beets and cut into 1/4 inch dice.
In a small saucepan bring stock to a simmer and hold at a steady simmer.
In a medium heavy saucepan, cook onion in butter or oil over medium heat until softened. Add beets and stems and cook, stirring occasionally, 5 minutes. Stir in rice and salt and cook, stirring constantly, 1 minute. Stir in 1 cup simmering stock and cook, keeping at a continuous simmer and stirring constantly, until stock is absorbed. Continue adding stock, about a half-cup at a time, stirring constantly and allowing each addition to be absorbed before adding more. Keep mixture at a continuous simmer. When about a cup of stock is remaining, stir in greens and continue cooking and adding stock, about a half-cup at a time, until rice is tender and creamy but still al dente, about 10 minutes more. Not all stock may be used. Remove pan from heat.
Stir in Parmesan. Taste and add more salt, if needed. Transfer to serving dish and top with horseradish.
Serves 4.
Prep Tips: If you are not a fan of horseradish, simply omit it. (However, it really makes the dish!) Water may be used in place of stock but you may need to add more salt.