BEET RISOTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
BARLEY RISOTTO
Low in fat, but high in fiber, this delicious barley risotto puts a twist on the typical dish. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 742mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
GOLDEN BEET CURRY RISOTTO WITH CRISPY BEET GREENS
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
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.
CREAMY BEETROOT RISOTTO
This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring
Provided by Emma Lewis
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots (use kitchen gloves if you don't want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.
- Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.
- Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.
Nutrition Facts : Calories 434 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
BARLEY & BROAD BEAN RISOTTO
Swap rice for pearl barley to make this broad bean risotto with ricotta and herbs. It's easy to prepare and makes an easy midweek meal that's full of flavour
Provided by Esther Clark
Categories Dinner, Supper
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan. Add the onion along with a pinch of salt and gently fry for 8-10 mins or until softened. Stir through the garlic and cook for 1 min. Tip in the pearl barley and 600ml of the stock. Bring to the boil, lower to a simmer and cook for 35 mins, stirring regularly, until nearly all the liquid has been absorbed and the pearl barley is tender. Add the remaining stock, a splash at a time, to loosen if it looks too thick.
- Roughly chop half of the podded broad beans (or pulse a few times in a food processor), keeping the rest whole. Stir all the broad beans into the risotto along with the lemon zest, mint, ricotta, basil and parmesan (with a splash more stock or water if it looks dry). Season, then serve in bowls with extra mint and parmesan scattered over.
Nutrition Facts : Calories 670 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 6 grams sugar, Fiber 13 grams fiber, Protein 28 grams protein, Sodium 0.4 milligram of sodium
BARLEY & BROCCOLI RISOTTO WITH LEMON & BASIL
Barley and broccoli are packed with vitamins to lower cholesterol and regulate your appetite. This vegan, low-calorie supper will keep you fuller for longer
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Pour a litre of cold water over the barley, cover and leave to soak overnight.
- The next day, drain the barley, reserve the liquid and use it to make 500ml vegetable bouillon. Heat half the oil in a non-stick pan, add the leek and cook briefly to soften. Tip half into a bowl, then add the barley and bouillon to the pan, cover and simmer for 20 mins.
- Meanwhile, add the garlic, basil, remaining oil, the lemon juice and 3 tbsp water to the leeks in the bowl, and blitz to a paste with a stick blender
- When the barley has cooked for 20 mins, add the broccoli to the pan and cook for 5-10 mins more until both are tender. Stir in the basil purée, heat very briefly (to retain the fragrance), then spoon into bowls to serve.
Nutrition Facts : Calories 378 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium
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