#beet risotto

Summer Styled Risotto: Saffron + Beets

Summer is finally coming to an end, in just a few more week, fall will arrive. Here’s a recipe to try before summer ends.

This risotto recipe is absolutely colorful with the purple beets and orange saffron. Beets is rich in Vitamin C and folic acid. It has been said to be able to reduce toxins from the body and act as an antioxidant.

I don’t usually like to eat beets because of its texture. But using to make risotto softens its texture and adds a bit of sweetness to the dish. It’s quite a unique dish full of many different textures and flavors. This is definitely a good recipe to experiment with!

INGREDIENTS:

2 beets

3 cups non-cooked risotto rice

3 tsp saffron

1 bunch spinach

1 tsp cumin

3 cloves garlic

salt & pepper

2 cups stock

DIRECTIONS:

1. First peel the beets and coarsely chop them into 1 inch cubes. Be extremely careful not to get the beets’ juices on clothes or any fabric. After chopping, drain them from excess water.

2. Next, thoroughly wash the risotto grains in cold water. Rinse well. Then add into a rice cooker or a pot and cook with around 1 cup of water and 1 cup of stock first. Let the risotto cook. Check every 10 minutes to make sure there’s enough water and stock - add more if needed.

3. Next in a shallow pan, saute garlic with drained beets. Add in the saffron. Saute well.

4. When the rice is 60% cooked, mix in the sauted beets and saffron. Then add in chopped spinach and cook until the risotto grains are fully cooked. Stir in some salt.

5. Remember to keep adding stock to the risotto once the water level is too low, else the risotto will burn or brown on the bottom.

Beet barley risotto with goat cheese. 

Beet barley risotto. Out take from a photo shoot with Blue Apron sometime last year. 

I've been enjoying produce from my kitchen garden for the past couple of months - and now that the weather is turning warm and thoughts of spring/summer garden arise - the pressure is on to consume the last of beets - kale & swiss chard ( and pass more on to friends & neighbors - enough already ! )

this is one of my favorite beet dishes. it is an italian recipe that was on our menu at ASTI  Trattoria.  it is from the veneto ( northeast region ) hence the mascarpone and poppy seeds. it is a beautiful dish rich in beet color and flavor - the whole beet and nothing but the beet ( plus a few shallots).

this is a beet risotto. start with diced shallot and the beet stems. saute a few minutes and deglaze with white wine. add carnaroli rice ( my preference of risotto rice ) and stir for a few minutes.  using traditional risotto making technique - patiently add ladles of water while stirring ( i do not use stock as i want only the pure beet flavor).  separately roast the beets in the oven. towards the finish - toss the beets into the risotto - along with the 'beet juices" from roasting. add a handful of chopped beet greens. beautiful !

serve with mascarpone & poppy seeds - and a few fresh baby beet greens tossed with evoo...............

The Meatball Shop - Lower East Side

After making red velvet cupcakes sans red dye and plus grated beet, I had a bunch of beets leftover in my fridge. Not wanting to waste them, I decided to go in search of a recipe that would be pleasing to the pallet and not overwhelmingly earthy. I found that in beet risotto.

Inspired by this New York Times recipe.

One thing to note, I made this over the course of two days. You need roasted beets, which is fine if you've got a few hours before dinner. If you're doing this after work, do the beets one day, the risotto the next.

Here's what you need -

3/4 - 1 lb of beets, roasted and cubed

3/4 cup arborio rice

4 cups chicken stock (use vegetable if you don't eat meat)

1 tbsp olive oil

1 small onion, finely chopped

1 clove garlic, minced

1/4 red wine

1 1/2 cups fresh baby spinach

1/2 cup grated Romano cheese

To roast your beets, place in scrubbed beets in a baking dish with about 1/4 inch of water in the bottom. Roast in your oven for 35 minutes at 425 F. Let cool, dump out the water. The skin should slip off pretty easily. I used a knife to help guide it, but you could theoretically dig at it with your fingers. Chop into small cubes and set aside.

In a medium sauce pan, heat your four cups of chicken stock. Let this come to a simmer and turn the heat down low. Meanwhile, start to cook your onions in olive oil for about 2 - 3 minutes until tender. Add the rice and garlic and stir to coat. Add red wine and let cook until nearly all of it is absorbed, stirring frequently. Add about 1/2 cup of chicken stock and stir this until its been absorbed. Add another 1/2 cup and stir until absorbed.

At this point, dump your chopped beets into the risotto along with another 1/2 cup of broth. Let the rice absorb the liquid (this might take longer than the previous cups as the beets will emit some juices). Add your spinach. Continue adding the stock to the rice until you use it up. Remember, keep stirring!

Isn't it beautiful?!

Once you've added all of your broth, stir in about 1/2 cup of grated Romano cheese and let sit for a few minutes on the stove. Serve with a sprinkle of Romano on top.