Golden Beet And Blue Cheese Risotto Recipes

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BAKED FARRO RISOTTO WITH GOLDEN VEGETABLES AND GOAT CHEESE



Baked Farro Risotto with Golden Vegetables and Goat Cheese image

This vegetarian main is packed with nutty farro and the earthy sweetness of seasonal golden beets and butternut squash. Top it off with creamy goat cheese and crunchy pepitas for a punch of acidity and texture.

Provided by Greg Lofts

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 1h

Number Of Ingredients 10

5 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon minced garlic (from 2 to 3 cloves)
1 1/2 cups farro, rinsed and drained
1 cup grated butternut squash, plus 1 1/2 cups in a 1/2-inch dice
1 cup peeled, grated golden beet, plus 1 1/2 cups in a 1/2-inch dice
4 cups vegetable broth
Kosher salt and freshly ground pepper
1/4 cup fresh sage leaves
4 ounces fresh goat cheese, crumbled
Toasted pepitas, for serving (optional)

Steps:

  • Preheat oven to 375°F with racks in upper and lower thirds. Heat 2 tablespoons oil in a large ovenproof skillet over medium. Add garlic; cook until fragrant, about 30 seconds. Add farro, grated vegetables, and broth; season generously with salt and pepper. Bring to a boil, then cover and bake on lower rack 15 minutes.
  • On a rimmed baking sheet, toss diced vegetables with sage and remaining 3 tablespoons oil; season to taste. Roast in a single layer on upper rack, stirring them and risotto halfway through, until vegetables are golden brown in places and farro is tender, 30 to 40 minutes more.
  • Stir half of cheese into farro; add hot water as needed until creamy. Season to taste, and serve with vegetables, remaining cheese, pepitas, and a drizzle of oil.

GOLDEN BEET AND BLUE CHEESE RISOTTO



GOLDEN BEET AND BLUE CHEESE RISOTTO image

Yield 4 servings

Number Of Ingredients 9

3/4 pounds golden or pink beets
salt and freshly ground black pepper
5 cups chicken broth
3 tablespoons unsalted butter
1 small onion finely chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
1/3 cup grated parmesan cheese
1/4 cup crumbled blue cheese

Steps:

  • Preheat oven to 400 degrees F. Put the beets in a baking dish with water to cover the bottom of the dish. Cover tightly with foil and bake until beets are tender when pierced with a fork, 40 to 60 minutes. Uncover and let cool. Cut off the beet tops and root ends. Peel the beets and cut into bite size pieces. Season with salt. In a saucepan, bring the broth to a gentle simmer over medium heat and maintain over low heat. In a large heavy pot, melt 2 tablespoons of the butter over medium heat. Add the onion and a pinch of salt and sauté until the onion is soft, about 8 minutes. Add the rice and stir until translucent and coated with butter, about 3 minutes. Add the wine and stir until completely absorbed. Add a ladleful of broth and simmer vigorously, stirring often, until the liquid is almost absorbed. Add another ladleful of broth. Continue simmering, stirring and adding more broth until the rice is tender, about 25 minutes. Stir in the beets and heat through, about 1 minute. Stir in the remaining 1 tablespoon of butter and the cheeses. Let stand for 2 minutes. Season with salt and pepper and serve.

GOLDEN BEET CURRY RISOTTO WITH CRISPY BEET GREENS



Golden Beet Curry Risotto with Crispy Beet Greens image

I was delighted to find golden beets at the farmers market and knew they'd be perfect in a risotto recipe I was working on. And please, don't forget the baked crispy beet greens...amazing! Move over, main dish! This vibrant side will steal the show. -Merry Graham, Newhall, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 15

3 medium fresh golden beets and beet greens
3 tablespoons melted coconut oil, divided
3/4 teaspoon sea salt, divided
5 cups reduced-sodium chicken broth
1 cup chopped leeks (white portion only)
1 teaspoon curry powder
1 teaspoon garlic salt
1 cup medium pearl barley
1/2 cup white wine or unsweetened apple juice
1 cup grated Manchego cheese
3 tablespoons lemon juice (Meyer lemons preferred)
4 teaspoons grated lemon zest, divided
1/4 teaspoon coarsely ground pepper
1/4 cup chopped fresh parsley
Lemon slices

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.

Nutrition Facts : Calories 314 calories, Fat 14g fat (11g saturated fat), Cholesterol 19mg cholesterol, Sodium 1238mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 8g fiber), Protein 12g protein.

"BEAT THE BLUES" BLUE CHEESE RISOTTO



Risotto is THE ultimate comfort food, it's like being hugged by your dinner. You can make do with a spoon and don't even need to bother with proper grown-up cutlery. A bowl of this can (almost) make everything better again when your down.

Provided by SugaredAlmond

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 ounces butter
1 tablespoon olive oil
12 ounces leeks, trimmed
2 garlic cloves, crushed
6 ounces smoked bacon or 6 ounces pancetta, fat removed and diced
12 ounces arborio rice
100 ml dry white wine
1 1/2 liters chicken stock or 1 1/2 liters vegetable stock
2 teaspoons fresh sage, chopped
1 lemon, juice and zest of
6 ounces blue cheese (see instructions)
4 tablespoons parmesan cheese, freshly grated
fresh ground black pepper

Steps:

  • NB: I like to use a fairly strong flavoured, but creamy blue cheese, like Gorgonzola, but Stilton is also nice. Stock-wise, you may need a little more or less than in the ingredients list.
  • Bring stock up to a simmer.
  • Halve the leeks and remove any gritty bits from inside the rings. Cut the leek into fine strips rather than semi-circles, of approx 1-2 inches in length.
  • Melt half the butter with the olive oil and cook the leeks for approx 10 minutes over a low-medium heat until soft and tinged with brown.
  • Add bacon to pan and cook for about 5 minutes.
  • Stir in garlic and rice, cook for a further minute or two, stirring the rice until it's coated in the butter and oil and starts to go slightly translucent.
  • Add the wine to the pan, turning up the heat to bubble most of it away.
  • Add a ladleful of hot stock to the leek and rice mixture at a time, stirring more or less constantly. Add more stock each time that most of the liquid has been absorbed. Add the fresh sage.
  • Keep doing this for approximately 15 - 25 minutes, until the risotto is creamy, but the rice grains still have a slight bite. You'll need to start testing the rice after about 15 minutes, but it may take a little longer.
  • Turn off the heat.
  • Stir in the lemon juice, zest, remaining butter, parmesan and blue cheese.
  • Leave the risotto for another 2 minutes until rich, creamy and luscious. Season to taste with black pepper and salt if needed.

Nutrition Facts : Calories 1053.2, Fat 51.6, SaturatedFat 23.8, Cholesterol 125, Sodium 2297.2, Carbohydrate 97, Fiber 4.1, Sugar 10.1, Protein 43.5

BEET RISOTTO



Beet Risotto image

I love beets and am always looking for other ways to cook them - this is from Rachel Ray - she suggests garnishing this with crumbled ricotta-salata cheese (or feta)and roasted asparagus. I am a purist and served it plain to enjoy the beet flavor. I also used 5 small beets instead of the large. (this might be nice garnished with a few toasted walnuts & a bit of crumbled blue cheese if you want to add some other flavors)

Provided by MA HIKER

Categories     Short Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

6 cups chicken broth
3 tablespoons extra virgin olive oil
1 1/2 cups arborio rice
2 large red beets, peeled and cut into 1/2 inch cubes
1 small onion, chopped
2 teaspoons garlic, minced
1/2 cup dry red wine
salt and pepper

Steps:

  • Preheat the oven to 425 degrees.
  • In a medium pot, warm the broth over medium heat.
  • In a large skillet or medium dutch oven, heat 3 tablespoons olive oil over medium high heat.
  • Stir in the rice to coat with the oil, toast for 2 minutes.
  • Add the beets, onion and garlic and cook until softened, about 5 minutes.
  • Pour in the wine and cook until absorbed into the rice, then begin adding broth a couple of ladles at a time, stirring with each addition, until the rice is cooked, about 20 minutes. Season with salt and pepper.
  • While the risotto is cooking, you can roast 1 pound trimmed asparagus (cut on diagonal into 1 inch pieces) with tossed with olive oil and seasoned with salt and pepper in a 425 degree oven for 10 minutes.
  • Serve shallow bowls of beet risotto - garnish with feta & asparagus if desired.

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