Red beet risotto with garlic sautéed green


Red beet risotto with garlic sautéed green - www.madelinelu.com

It is hard to resist beets at moment. They look so fresh, juicy and vibrant at the farmers' market. I have tried various recipes of making beets before, beet chips for the kids, beet coconut soup, but now I just found another way to enjoy not only the beet, but also their greens. Never waste a bit! It is such a flavorful dish with the most eye-pleasing colors. I would definitely recommend it as a dinner party dish to impress your guests. 

(serve 4)

What you'll need:

  • 4 medium sized red beets with greens
  • 4 tbsp olive oil 
  • 1 large purple onion, finely chopped 
  • 1 tsp grated garlic
  • 1 cup Arborio risotto rice 
  • 1/2 cup dry white wine 
  • 4 cups vegetable stock
  • salt and pepper to taste

How it's made:

  1. Preheat an oven to 180ºC.
  2. Remove the green from the beets and set aside. Place the beets in a small baking dish, put into the oven and roast until the beets are tender when pierced with a knife, roughly about 1 hour. Once the beets are cooled, peel and cut into 1 cm cubes.  Set aside.
  3. In a large saucepan over medium heat, add remaining 3 tbsp of olive oil. Add the onion, stir occasionally, until softened, about 5-8 minutes. Then add the rest of the garlic and stir. Add the rice  and keep stirring until the rice is transparent, about 2 to 3 minutes. Then add the wine and stir until the liquid is completed absorbed. Add the vegetable stock gradually, stirring constantly. When the liquid is almost absorbed, then add more stock.
  4. Meanwhile, roughly chop the beet greens and stems. Heat a frying pan over medium-high heat, add in 1 tbsp olive oil. Once the pan is medium hot, stir in 1/2 tsp of grated garlic and fry until fragrant. Add the beet greens and stems, stir occasionally, until lightly browned, about 3 minutes. Season with salt and pepper. Set aside.
  5. When the rice is tender but firm to the bite, after about 15-20 minutes, remove from the heat. Add the beets and stir well until the risotto is pink. Season with salt and pepper. Divide the risotto between 4 bowls or plates and carefully use a fork to place the beet greens on the risotto and serve.

 

Red beet risotto with garlic sautéed green - www.madelinelu.com