Beet Risotto
This show-stopper of a side dish highlights the earthy, fresh taste of beets and pairs well with red meat. To make this recipe vegetarian, substitute vegetable stock for the chicken stock.
prep time
5 minutes
cook time
1 hour / 0 mins
Ingredients
7 cups chicken stock
4 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
1 large sweet onion, finely chopped
2 large beets (12 ounces each), peeled and coarsely shredded
3 cups arborio rice
1 1/2 cups pecorino cheese, freshly grated
4 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
1 large sweet onion, finely chopped
2 large beets (12 ounces each), peeled and coarsely shredded
3 cups arborio rice
1 1/2 cups pecorino cheese, freshly grated
Directions
In a saucepan, bring the stock to a simmer; cover and keep warm. In a medium enameled cast-iron casserole, melt the butter in the oil. Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes. Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes. Spoon half of the beets into a small bowl.
Add the rice to the casserole and cook, stirring, for 2 minutes. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes. Stir in the cooked beets and cheese. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick. Spoon the risotto into bowls. Garnish with additional pecorino, if you like.
Add the rice to the casserole and cook, stirring, for 2 minutes. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes. Stir in the cooked beets and cheese. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick. Spoon the risotto into bowls. Garnish with additional pecorino, if you like.
