Red Beet and Beet Greens Risotto

Hello again!
So… I had my first day of school yesterday, or really the first day of my sixth year of university. Maybe I’ll just become a professional student and forget about getting a real job. No, seriously, how great would that be, creating your schedule for what works best for you, going to class if you feel like it, taking what ever you like, etc., etc. The only thing is, I think the homework would eventually kill me.
Anyways, in order to celebrate this momentous occasion I made some delicious risotto with beets and beet greens and lots and lots of cheese.

I’m not sure about you, but I think beet greens are about a zillion times better than spinach, and you still get all the healthy leafy green goodness. If you haven’t tried them, I suggest you make this for your first try.
First you start by cooking some onions in olive oil and butter.

Then you add your rice, grated beets and stock.

Finally add your greens, and all that cheese!

Red Beet and Beet Greens Risotto

1 Tbsp olive oil
2 Tbsp butter
1 small onion, finely chopped
1 cup arborio rice
4 cups chicken or vegetable stock, at room temp. or warmed
1 large roasted beet (I used 4 small)*
1 cup chopped beet greens
1/4-1/2 cup freshly grated parmesan cheese
Salt and freshly ground pepper
1/2 cup coarsely crumbled goat cheese

In a large saucepan or medium pot, heat the oil and butter over medium-high heat. Add the onion and cook for 4-5 minutes, until soft. Add the rice and cook, stirring, for a minute, until all the grains of rice are coated with oil.
Add about 1/2 cup stock and cook the rise, stirring, until the liquid is absorbed. Add another 1/2 cup stock and the grated beets and cook the risotto, stirring often, until the liquid is absorbed. Continue adding stock in the same manner, stirring often (no need to stir constantly) until the stock is absorbed. Add the beet greens and the parmesan, along with the last addition of stock.
When the mixture is creamy and the rice is tender but not mushy, season it with salt and pepper to taste (keeping in mind that parmesan can be salty!), and add the goat cheese, stirring gently to just mix the pieces into the risotto.
*To roast beets, wash and drizzle with a little bit of olive oil, plop them on some tin foil and then cover with tin foil for more even roasting. Place in a 375 F oven for 50-60 minutes depending on the size of your beets. Peel with a knife after they’re cool, before grating.

Serves 6 to 8

p.s. I made these for dessert 🙂

Chewy oatmeal coconut chocolate covered squares


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