Roasted Beet Risotto
Thanks to contributing editor Lauren White for sharing this recipe for a distinctive risotto that has a brilliant magenta color.
Use a heavy-bottomed sauté pan about 3 to 4 inches deep. Stirring risotto constantly just makes the grains thick and gummy. Instead, stir rice with a wooden spoon about every two minutes.
3 medium beets, trimmed, well scrubbed
2 teaspoons plus 1 tablespoon olive oil
Salt and freshly ground black pepper
5 to 6 cups vegetable broth
3/4 cup finely chopped red onion
3 cloves garlic, minced
1 1/2 cup Arborio rice
1/2 cup red wine
1 tablespoon balsamic vinegar
2 tablespoons unsalted butter
1/2 cup finely grated Parmesan cheese
Preheat oven to 425 degrees F. Cut beets into quarters, place on large piece of foil, coat with 2 teaspoons oil, and season with salt and pepper. Seal foil around beets to form a tent, and roast until tender, 35 to 40 minutes. When cool enough to handle, peel, cut into medium dice, and set aside. Place broth in saucepan over medium-low heat.
In a large, heavy-bottomed sauté pan, heat remaining oil over medium heat and sauté onion until soft, about 2 minutes. Immediately add rice and stir constantly until grains become translucent, about 2 minutes. Add wine and vinegar; stir till absorbed, about 1 minute, and then add beets. Add the warm broth, 1 to 2 ladles-full at a time, stirring well. When liquid is absorbed but before grains become dry, add more broth. Continue to cook over medium heat, stirring every 2 minutes. After 12 to 15 minutes of adding broth (you’ll have about 1/4 of it left), the rice will become increasingly thick and slow to absorb the liquid. Begin adding broth in smaller amounts. Start tasting for doneness. Rice should have a slightly firm bite in the center. After 18 to 20 minutes, the final mixture will be thick and creamy. Remove from heat, stir in butter, Parmesan, salt and pepper, and let rest 3 minutes before serving.
Thanks Lauren!
From “Organic Style,” March 2004.