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Pretty in pink – beet risotto

Posted by Jeanne on September 22, 2009

Beet risotto with beet greens and chard is a beautiful thing to behold.

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If perhaps a bit shocking, color-wise.

Beets from the garden

Beets!

Aren’t they so pretty?  I love the way raw beets look, with the little rings of deep red and lighter pink.

Chard and beet greens, raw.

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And cooked (in the background on the sheet pan).

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We sautee and then freeze the chard and beet greens in 1-cup lumps, to use over the winter in recipes calling for all kinds of greens.

The recipe is an amalgamation of these two recipes, both from Cooking Light magazine.  I like the baking technique in the first, and I don’t like the walnuts in the second.  So I added the beets to the first, took out the asparagus, and used Asiago instead of Parmesean.

Ingredients

1 tablespoon olive oil

1 cup finely chopped onion

2 or 3 cloves finely minced garlic

1 cup uncooked Arborio rice

2 cups sauteed greens, coarsely chopped

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2 cups stock

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup (2 ounces) grated Asiago, plus additional for serving

2 cups beets, roasted, peeled and coarsely chopped

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Preparation

Preheat oven to 400°.

Heat oil in a Dutch oven over medium heat. Add onion & garlic; sweat 4 minutes or until tender. Add rice; stir well. Stir in greens, broth, salt, and nutmeg.

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Bring to a simmer; cook 7 minutes. Stir in 1/4 cup cheese.

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Cover and bake at 400° for 15 minutes. Stir in beets; sprinkle with 1/4 cup cheese. Cover and bake an additional 15 minutes or until liquid is nearly absorbed.

Admire the freakish color before you eat.  Then enjoy.

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One Response to “Pretty in pink – beet risotto”

  1. Naomi said

    I have never baked risotto! (Can’t wait to try.) And you should definitely charge your husband for that! I had an $18 corn and bacon risotto last night that would have made a better dessert.

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