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Hot pink risotto

Posted by Jeanne on July 2, 2010

Beets are one of those vegetables that people think of as a joke.  Every relish tray we had before Thanksgiving as a kid contained gherkins, carrots, radishes, canned black olives, and pickled beets.  I loved the olives – I used to put them on my fingers and walk around the house waggling my weird olive hands at everyone.  But I hated the beets.

It’s been a really long time since I had a pickled beet now.  (Thankfully).  Curt grows beets that we pick when they are still small and sweet and fresh – they don’t need to be pickled to take away any of that musty, basement flavor you get when they are overgrown and stored for a long time.

To prepare, I wash the beets well in a couple changes of water.  Then roast, skins still on and stems intact, in a foil packet for an hour to an hour and a half.  Let the beets cool until they can be handled, grab some gloves and a knife, and cut off the stems.  The peels should slip right off.

Then you can turn them into hot pink risotto!  I love pink food – it’s so illogical and pretty.

Beet Risotto with Greens, Goat Cheese, and Walnuts – from Cooking Light, December 2002

Yield:  4 servings

2 tsp olive oil

1 C chopped onion

1 C Arborio rice

1 TB minced peeled fresh ginger

1 sprig fresh rosemary

0.5 C dry white wine

3 C finely chopped peeled beets

0.5 C water

Fine sea salt

14 oz vegetable broth

6 C finely sliced Swiss chard

2 oz crumbled goat cheese

0.25 C chopped walnuts, toasted

Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes. Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.

Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.

Stir in chard; cook 5 minutes. Add cheese, stirring until blended. Sprinkle each serving with 1 tablespoon walnuts.

Annnnnnd maybe sprinkle it with a little more goat cheese?  Goat cheese is good… we like goat cheese.  And hot pink risotto with beets from the garden.


3 Responses to “Hot pink risotto”

  1. Jen said

    Thanks for sharing! You might actually make me go fight the crowds at the Farmers Market so I can make this today!

  2. Karin said

    That just looks so pretty! You had me at hot pink, but I also love beets, so I’ll have to try this out!

  3. […] that much roasting time they slip off easily) and then cut the beets into chunks for freezing or risotto-ing or […]

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