I’ve been all over the beets this winter – having bought bags of local root veggies in early winter, I’ve had a good-sized stash to go through. Most wind up roasted – trimmed and wrapped in foil, then set directly on the oven rack to roast alongside chickens, lasagna, bread – whatever I happen to be baking at the time. Roasted beets keep well in a bowl in the fridge, still wrapped in foil, until you need them for salads, cakes, soup – or this delicious, ruby red risotto. I love it served warm, with a handful of fresh parsley and crumbled feta, which melts slightly into the hot risotto.
Roasted Beet Risotto
Adapted from Martha Stewart
canola or olive oil
1 small onion, minced
1 cup Arborio rice
3 1/2 cups reduced-sodium chicken stock, warmed
2 roasted beets, coarsely grated
2 Tbsp. butter
1/4 cup grated Parmesan cheese
salt and pepper
a handful of chopped spinach or parsley (optional)
a handful of crumbled feta or goat cheese (optional)
In a heavy saucepan, heat a drizzle of oil over medium heat and cook onion, stirring often, until soft – about 5 minutes. Add the rice and stir to coat.
Add about 1/2 cup of the stock and cook, stirring, until almost all is absorbed. Add the remaining stock about 1/2 cup at a time, stirring each time until the liquid is absorbed before adding more. Add the beets along with the last addition of stock, and cook until the rice is just tender.
Stir in the butter and Parmesan; season with salt and pepper. If you like, stir in a handful of spinach or parsley and/or crumbled feta, until the greens just wilt and the cheese melts slightly. Serve immediately. Serves 6.