Beet Risotto

When life hands you beets… make beet risotto.

One of my favorite Beet recipes comes from a cookbook I recently discovered at the library called Cook for your Life by Ann Ogden Gaffney.   Not to be confused with Fred Hutch Cook for Your Life which is an incredible nutrition resource that was founded by 3 time cancer survivor and author of the aforementioned cookbook. I also highly recommend that website as well. So without further ado here my favorite beet risotto recipe ,and yes I have tried several of them.  

Beet Risotto 

2 Large Beets with their greens (about ½ bunch) *I like to use one regular and one golden beet for a slightly different flavor. 

1 Tablespoon extra-virgin Olive Oil 

1 medium onion *I swapped this out for one large leek 

½ teaspoon dried thyme or 1 ½ teaspoon fresh thyme 

½ teaspoons grated lemon zest *I use half a lemon zested

Sea Salt to taste 

1 cup arborio rice 

¼ cup dry white wine 

4 cups Vegetable broth 

3 tablespoons grated parmesan cheese plus extra for serving *or Feta for serving

1 tablespoon unsalted butter *I use salted the add less salt

1. Cut the leaves of the beets. If  they are fresh and in good condition, wash, de-stem and shred the leaves. Set aside. Discard the stems. 

2. Trim and scrub the beets - you don't need to peel them. Grate coarsely , using a box grater or food processor. Set aside. 

3. In a large Dutch oven heat the oil over medium-high heat. Add the onion, thyme, and lemon zest. Cook until the onion becomes translucent, about 3 minutes. Add beets, sprinkle with salad and cook, stirring for 5 minutes.  

4. Add the rice and cook, stirring for 5 minutes or until the rice starts to absorb the oil and beet juices. Add the white wine. Cook until completely absorbed by the rice. Add the broth, ½  cup at a time, and cook, stirring, until each addition is absorbed. Repeat with all but 1 cup of the stock. 

5. Add the cheese, butter, shredded greens,and 1 ⁄ 2 cup of the remaining broth. Stir until the liquid looks creamy. Cover. Turn off the heat and leave to sit for 5 minutes. Taste for salt. The dish should have a creamy consistency so if your rice looks thick and sticky, stir in the remaining stock to reach the desired consistency. Serve immediately. 

I love to top mine with pistachios and feta cheese before serving.