Beets are one of my favorite vegetables, and I use them in a variety of ways in my kitchen; in my favorite orange, carrot and beets morning juice, as a natural red/pink food colorant, in beet and potato gnocchi, and in one of our house favorites, an easy beet caprese salad. So why not roast some beautiful farmer’s market beets, puree them and add them to a risotto recipe for extra yumminess and a colorful cuteness.
Ingredients:
- 1 cup pureed roasted beets (wash and wrap 2 small beets with foil and roast for 35-40 min, peel and puree in a small food processor)
- 1 cup of arborio rice
- 1/3 cup of white wine
- 2.5 cup of chicken broth
- 3 tbsp butter
- 1/2 onion chopped
- 1/3 cup grated parmesan cheese
- salt and pepper to taste
- Optional : Goat cheese
Directions:
- Heat the broth in a small saucepan on low heat.
- Heat butter in another heavy-bottomed pot to medium low heat
- Add onion, pureed beets, salt and pepper to taste and cook for about 3 minutes or until onions look translucent.
- Add all the arborio rice, and cook for about one minute.
- Add wine, cooking and stirring until absorbed. Add broth 1 cup at a time, stirring until almost fully absorbed before adding an additional cup. Continue this until you’ve used all the broth, or until the rice is tender to your liking.
- Stir in parmesan cheese, and a spoon of goat cheese, and remove from heat. Serve topped with more goat cheese and fresh chives.
- Enjoy!
