Beet Risotto With Greens Recipes

PINK RISOTTO WITH BEET GREENS AND ROASTED BEETS

Steps:

• Bring the stock to a simmer in a saucepan. Season well and turn the heat to low. Stack the stemmed, washed greens and cut crosswise into 1-inch wide strips.
• Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add the rice and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes.
• Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 10 minutes.
• Stir in the greens and the diced beets, and continue adding more stock, enough to barely cover the rice, and stirring often, for another 10 to 15 minutes. Taste a bit of the rice. Is it cooked through? It should taste chewy but not hard in the middle. Definitely not soft like steamed rice. If it is still hard in the middle, you need to continue adding stock and stirring for another 5 minutes or so. Now is the time to ascertain if there is enough salt. Add if necessary.
• When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the parsley. Remove from the heat. The rice should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.

BEET RISOTTO

Steps:

• Place a small braiser or medium dutch oven over medium heat. Add the butter and olive oil to the hot pan and melt. Add the shallot, fennel, beet and 1/2 teaspoon salt and cook, stirring often, until fragrant and the vegetables are beginning to soften, about 3 minutes. Add the rice and stir to coat the in butter and oil mixture and toast slightly, about 3 more minutes. Deglaze with the sherry vinegar and season with the remaining salt. Begin adding the broth, 1 cup at a time, stirring often. Cook, stirring, after each addition until the broth is almost completely absorbed, continuing with the remaining broth until the risotto is creamy, cooked through and still moves slightly when spooned onto a plate. This will take about 20 minutes. Stir in the Parmesan until melted. Serve with crumbled gorgonzola on top.

BEET RISOTTO WITH GREENS

Steps:

• Bring stock to simmer on stove. Heat the butter in a wide pot, add onion, and cook over medium heat 3 minutes, stirring frequently.
• Add the rice, stir to coat it well, and cook for 1 minute. Add the wine and simmer until it's absorbed, then stir in half the parsley, the basil, grated beets, and the chard(or other greens).
• Add 2 cups stock, cover, and cook at a fast simmer until stock is absorbed.
• Begin adding the remaining stock in 1/2 cup increments, stirring constantly until each addition is absorbed before adding the next. When you have 1 cup left, add the beet greens or spinach.
• Taste for salt, season with pepper, then stir in the lemon zest and juice to taste.
• Serve dusted with the Parmesan cheese and the remaining parsley.

BEET RISOTTO

Steps:

• In a heavy medium saucepan, heat oil over medium heat. Cook onion, stirring often, until golden brown and soft, about 10 minutes.
• Add rice; stir to coat. Stir in wine; cook until reduced by half, about 3 minutes. Add 1/2 cup broth; simmer, stirring, until almost all is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, stirring until liquid is absorbed before adding more, about 25 minutes total.
• Stir in beets, butter, and Parmesan; season with salt and pepper. Serve immediately.

GOLDEN BEET CURRY RISOTTO WITH CRISPY BEET GREENS

Steps:

• Preheat oven to 350°. Wash and trim beet greens, removing stems; dry with paper towels. Place greens in a single layer on parchment-lined baking sheets. Brush with 1 tablespoon coconut oil; sprinkle with 1/4 teaspoon sea salt. Bake until dry and crisp, 15-18 minutes. Set aside., Meanwhile, peel and dice beets. In a large saucepan, bring chicken broth to a boil. Add beets. Reduce heat; simmer, covered, until beets are tender, 15-18 minutes. Remove beets with a slotted spoon. Keep broth hot., In another large saucepan, heat remaining coconut oil over medium heat. Add leeks; cook and stir 2-3 minutes. Add curry powder, garlic salt and remaining sea salt; cook, stirring, until leeks are tender, 2-3 minutes. Increase heat to medium-high. Add barley; stir constantly until lightly toasted, 2-3 minutes. Add wine; stir until liquid has evaporated., Add enough broth, about 1 cup, to cover barley. Reduce heat to medium; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring until broth is absorbed after each addition. Stir in beets with last addition of broth. Cook until barley is tender but firm to the bite and risotto is creamy, 25-30 minutes., Remove from heat. Stir in cheese, lemon juice, 2-1/2 teaspoons grated lemon zest and pepper. Transfer to a serving dish. Sprinkle with parsley and remaining lemon zest. Serve with crispy beet greens and lemon slices.

BAKED RISOTTO WITH GREENS AND PEAS

Steps:

• Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.
• Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
• Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
• Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.

SLOW COOKER BEET GREEN RISOTTO

Steps:

• Melt butter in a skillet over medium heat. Saute onion until softened, about 3 minutes. Add beet stems; saute for 1 to 2 minutes. Add white wine and cook, stirring constantly, for 1 minute. Add rice and stir until it begins turning translucent, about 2 minutes.
• Scrape rice and onion mixture into a slow cooker. Set slow cooker on High. Add beet greens and broth. Cover and cook until rice is tender but not soupy, 1 3/4 to 2 1/2 hours. Stir in Parmesan cheese.

RED BEET RISOTTO WITH MUSTARD GREENS AND GOAT CHEESE

Steps:

• Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover; cook until onion is soft, about 8 minutes. Mix in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Season with salt and pepper. Spoon into shallow bowls. Sprinkle with greens and cheese.