Kids Dish

Let’s be honest here. Risotto is time consuming and this particular recipe isn’t especially easy. Nonetheless, when I saw the picture of beet risotto at Mac’s flickr page I couldn’t help myself. I initially wanted to make it while we were on vacation but realized only after I’d peeled and chopped the beets that I only had long grain rice. So I ordered more beets from my CSA and made it the other day ignoring the 90 degree heat. Though my finished product wasn’t as stunning as Mac’s, it was delicious and Sam couldn’t get enough of the beets.

I took Mac’s recipe and altered the cooking method just a bit. Most risotto recipes call for adding the stock one half cup full at a time and stirring until it’s fully absorbed before adding the next half cup. I add half of the stock at once, then add the remainder by the half cup full to make it slightly less labor intensive.

Beet and Beet Greens Risotto

1 cup short grain rice (Arborio)
1/2 an onion, chopped
2 cloves garlic, minced
1 lb. beets [peel the beets and chop them; cut the stems into one inch pcs; tear leaves into pcs]
salt and pepper
1/2 cup red wine
4 cups of chicken stock
1/2 stick of butter
3/4 cup shredded parmesan

Heat the chicken stock and keep it warm.

Melt the butter in a large, heavy saute pan over medium heat. Saute the onion until translucent, about five minutes; add garlic and saute another minute or two. Add the beets and stems; cook - stirring occasionally - for about five minutes.

Add rice; stir to coat and cook, stirring, for a minute. Add wine. When nearly all the wine has been absorbed add half of the chicken stock and let cook, uncovered, stirring occasionally until all of the stock has been absorbed, about fifteen minutes.

Add the beet greens into the pan. Stir to wilt.

Continue adding stock by the half cup full, waiting until each addition has been fully absorbed before adding more. When the rice is at the right consistency- creamy, yet firm- remove from heat and stir in salt, pepper, and cheese. Stir to melt.

I was low on Arborio rice so I used a combination of Arborio and short grain brown rice. I didn’t have any chicken stock so I used turkey stock I had in the freezer (leftover from last Thanksgiving!) instead. My beet greens hadn’t been stored properly and looked shriveled and wilty so I discarded them. I had a nice bunch of swiss chard on hand so I used that instead. Mac’s recipe called for horseradish sauce which I also didn’t have. My back from vacation fridge was lacking sour cream as well, so I topped the risotto with a spoonful of plain yogurt.

beets, beet and beet greens risotto, risotto recipe, CSA,