Roasted Beet Risotto
Roasted Beet Risotto could be just the gluten free recipe you've been looking for. For $1.7 per serving, you get a side dish that serves 6. One portion of this dish contains approximately 11g of protein, 8g of fat, and a total of 376 calories. This recipe is liked by 322 foodies and cooks. It is brought to you by Love and Olive Oil. A mixture of arborio rice, beets, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 2 hours. Taking all factors into account, this recipe earns a spoonacular score of 84%, which is amazing. Similar recipes include Roasted Beet Risotto, Roasted Beet Risotto, and Roasted Beet and Goat Cheese Risotto.
Servings: 6
Ingredients:
2 cups arborio rice
3 medium beets (1 1/2 lb with greens), trimmed, leaving 1 inch of stems attached
1/2 teaspoon black pepper
1/2 cup dry white wine
3 1/2 cups reduced-sodium chicken broth
2 tablespoons olive oil
1 small onion, finely chopped
1/2 cup finely grated Parmigiano-Reggiano
1 teaspoon salt
3 cups water
Equipment:
baking sheet
sauce pan
aluminum foil
oven
pot
Cooking instruction summary:
Put oven rack in middle position and preheat oven to 425°F.Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil package, about 20 minutes.When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes.While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.Cook onion in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute.Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. (Reserve leftover broth.)Stir in beets, salt, and pepper (mixture will turn bright pink) and cook, stirring, until heated through. Thin as necessary with some of leftover broth, then stir in cheese and remove from heat.
Step by step:
1. Put oven rack in middle position and preheat oven to 425°F.Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil package, about 20 minutes.When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes.While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.Cook onion in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes.
2. Add rice and cook, stirring constantly, 1 minute.
3. Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. (Reserve leftover broth.)Stir in beets, salt, and pepper (mixture will turn bright pink) and cook, stirring, until heated through. Thin as necessary with some of leftover broth, then stir in cheese and remove from heat.
Nutrition Information:
covered percent of daily need
