Ingredients
Instructions
Preheat oven to 425°F. Toss together 6 beets, 2 tbsp olive oil, and 1/4 tsp each salt and pepper. Wrap each beet individually in foil; arrange on parchment paper–lined baking sheet. Roast for 25 to 35 minutes or until tender. Let cool slightly; peel and cut into wedges. Peel and dice remaining beets and set aside.
- In saucepan, combine broth and bay leaves; bring to simmer. Reduce heat to low to maintain heat.
- Heat 2 tbsp oil in large skillet set over medium heat; cook diced beets, onions, thyme, 1/4 tsp salt and remaining pepper for 5 to 8 minutes or until beets and onions are slightly softened. Stir in rice; cook for 2 to 3 minutes or until well coated. Pour in wine; cook, stirring constantly, until most of the liquid is absorbed.
- Add broth, 1 cup at a time, stirring until all of the liquid is absorbed before adding the next addition, until rice is tender, about 20 minutes. Stir in Parmesan. (If risotto is dry, stir in enough broth or water for desired consistency.)
- Meanwhile, heat remaining oil in separate skillet set over medium heat; cook garlic for about 1 minute or until fragrant. Stir in beet greens and remaining salt; cook for 3 to 5 minutes or until wilted. Divide risotto among plates; top with roasted beets, beet greens and goat cheese.
Beautifully Delicious Risotto
This elegant risotto recipe is fairly simple and made with quality ingredients. Roasting the beets first in aluminum foil helps to infuse more flavor into the surface. This ultimately creates a spectacular color, and the taste, complemented with the greens and goat cheese, will have any picky eaters averse to beets enjoying this risotto.
While many might simply toss the beet greens, this recipe uses every part of the root vegetable. The nutrient-dense sautéed greens with garlic offer a slightly bitter taste similar to kale or collard greens with a touch of sweetness.
RiceSelect® Arborio Rice is key for creating an amazing risotto dish, as it has the ability to absorb flavors right into the grain, bringing to life all the comforting elements of this recipe. Try it in all of your favorite risotto recipes infused with flavor like this Risotto with Salmon.
Tips For Cooking With Beets
Beets are notorious for their deep ruby red color, however, they can often lead to a mess if you’re not careful when cooking with them. In order to enjoy all of the benefits and flavor of this root vegetable, we’ve put together a few tips to make cooking with them a bit simpler.
- Use a paper towel to remove the skin all working with the aluminum foil underneath to catch any juice or excess skin. To remove the skin from raw beets, use gloves and peel over the same aluminum to simply toss out or compost.
- To prevent staining hands and clothing, wear gloves and an apron just in case.
- To prevent staining your cutting board, wipe the surface with a thin layer of vegetable oil before chopping the beets. The oil keeps the juice from penetrating the fibers. If you do get any stains, scrub salt on the stained areas before washing to help remove the pigment.
- Lastly, if you really want to avoid any purple coloring, simply swap in golden beets for the red beets.
Find more chef tips like these for all of your recipes in our Blog section including additional meal ideas like chicken orzo soup, answers to food questions like what is couscous? and much more!
