This brilliant red risotto uses the beet greens as well as the root veggies themselves, wilting the greens into the finished dish along with chunks of soft goat cheese, which partially melts into the mix.
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Ingredients
- 2 tbsp butter 30 mL
- 1 tbsp vegetable oil 15 mL
- 1 small onion, finely chopped
- 1 cup Arborio or other short-grain white rice 250 mL
- 3 to 4 cups Basic Chicken Stock (page 28) or ready-to-use chicken broth, warmed, divided 750 mL to 1 L
- 1 large beet, roasted or boiled and peeled, then coarsely grated or finely chopped
- 1 cup chopped or torn beet greens 250 mL
- 1⁄2 cup grated Parmesan cheese 125 mL
- 1⁄2 cup crumbled soft goat cheese 125 mL
- Salt and black pepper to taste
Instructions
- In a large saucepan or Dutch oven, heat butter and oil over medium-high heat. Sauté onion for 4 to 5 minutes or until soft. Add rice and cook, stirring, for 1 minute, until coated with oil. Reduce heat to medium-low. Add about 1⁄2 cup (125 mL) stock and cook, stirring, until liquid is absorbed. Add beet and another 1⁄2 cup stock; cook, stirring often, until liquid is absorbed. Continue adding stock 1⁄2 cup at a time, stirring often (no need to stir constantly) until liquid is absorbed.
- When you’ve incorporated about 3 cups (750 mL) stock, the mixture should be creamy and the rice soft but still slightly firm to the bite. If it still has a crunchy core, add a little more stock and keep cooking. Add beet greens and Parmesan with the last addition of stock. When the mixture is creamy-looking and the rice is tender but not mushy, add goat cheese, salt and pepper, stirring just to swirl the cheese into the risotto without allowing it to melt completely. Serve immediately.
- Serves 4, or 8 as an appetizer.
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