Wordless Wednesday: Roasted Beet Risotto

Alright, so this is not quite a Wordless Wednesday — but I couldn’t very well have shown you this picture of risotto that looks like candy and not share the recipe now, could I?

There isn’t much of a story here — I had leftover roasted beets; I made risotto. Because it was tasty, I took a picture.

So here is the recipe below … buon appetito and enjoy!

Roasted Beet Risotto

(via Epicurious.com, with some tweaks)

3 medium beets (1 1/2 lb with greens), trimmed, leaving 1 inch of stems attached
3 1/2 cups reduced-sodium chicken broth (28 fl oz)
3 cups chicken or vegetable broth
1 onion, finely chopped
3 to 4 heaping teaspoons of minced garlic
2 tablespoons olive oil
2 cups Arborio rice (14 oz)
3/4 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup grated Parmigiano-Reggiano, plus more for the table

Put oven rack in middle position and preheat oven to 425°F.

Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil package, about 20 minutes.

When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes.

While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.

Cook onion and garlic in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute.

Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. (Reserve leftover broth.)

Stir in beets, salt, and pepper(mixture will turn bright pink) and cook, stirring, until heated through. Thin as necessary with some of leftover broth, then stir in cheese and remove from heat.

11 thoughts on “Wordless Wednesday: Roasted Beet Risotto

    • I love beets, too, and this was tasty but I have to say it wasn’t *the most* tasty risotto I’ve had. I think it might be better to save your beets for something where you don’t end up cooking the hell out of them, anyhow!

          • It funny because in Poland there is as many borscht recipes for it as many households.
            I don’t have a recipe for mine. I always make it on the spot. Tasting, adding more, tasting, adding more.
            Each time I make it, it is slightly different as it depends what kind of veggies I have in the fridge.
            next time I make it I’ll write it down, though.

          • I thought exactly the same when I wrote the comment.
            It is only when cook Polish dishes I grew up eating. it’s not like that when it comes to sloppy joe or a meatloaf ;)
            my husband likes pretty standard american food so I had to learn how to make it. and when I agak-agak it’s pretty much me who ends up eating the dish. he does not like changes.
            Do you still go to Singapore to learn new recipes?

          • How funny … I’m fortunate in that the husband very willingly eats anything — even if it turns out terribly! (In fact, he’s more likely to eat my own food than I am.) I still do go to Singapore — heading back in October, in fact. Stay tuned!

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