Beet Risotto
Written by Karen on March 3rd, 2009
You can’t beat beets. I think I have at least one almost every day. They’re even good for dessert – yep, I made a chocolate beet cake for Valentine’s Day that was 2 DIE 4. (Let me know if you want the recipe.)
I bet you guessed that beets are highly nutritious. They are a super antioxidant and a special friend to the liver (in wine country, that’s a really good thing.) Other nutrients include free-radical scavenging manganese and copper; energy producing iron; and bone-building phosphorus. And, according to Paul Pitchford, author of the fabulous book “Healing with Whole Foods,” beets strengthen the heart, sedate the spirit, improve circulation, purify the blood and relieve constipation.
The other ‘best part’ about beets are the greens. Also packed with health bennies, beet greens are comparable to spinach and broccoli for their antioxidant potential and are full of vitamins and minerals. I add them to my smoothie, scrambled eggs, or whole grain risotto, as follows.
Beet Risotto with Greens (adapted from Vegetarian Cooking for Everyone by Deborah Madison)
>> I substituted whole grain farro for Arborio rice which adds more B vitamins and gives it a more chewy texture. Top with a dollop of horseradish for an extra kick.
5.5-6.5 C vegetable stock
3TB butter or olive oil
1/2 C chopped onion
1.5 C farro or barley
1/2 C white wine
2-3 medium beets, peeled and grated
2-3 C greens – beet, spinach or kale – stems removed and chopped
2 TB chopped parsley
1/2 C freshly grated Parmesan
Grated zest and juice of one lemon
Horseradish – optional
Simmer stock on stove.
Heat butter in Dutch oven or wide pot, add onion and cook on medium heat for 3 minutes, stirring frequently.
Add farro, stir to coat and cook for 1 minute.
Add wine and simmer until absorbed, then stir in half of parsley and greens and all of the beets.
Add 2 cups of stock, cover and cook at a lively simmer until stock is absorbed. Begin adding more stock in 1/2 cup increments, stirring constantly until each addition is absorbed before adding the next. When you have 1 cup left, add the remaining greens.
Taste for salt and pepper, then stir in lemon juice and cheese. Serve with lemon zest, parsley and horseradish.
Now tell me it’s your new favorite recipe:)
3
PM
LOve beets too!!
got recipes for celery root, jerusulem artichokes or turnips?
3
PM
I love this recipe. I used chiogga or white beets from Riverdog – oh man!
It even tricked the kids.
Love this newsletter!
3
PM
I grew up on beets, the ones in cans! But now that I have my own garden, I can grow the real ones.
Easy to grow. You do not have to pick them right away. they can stay in the ground until you are ready to eat them.
Cut greens off, wash, wrap in foil, and roast 400F for 45 min. or until soft when pierced. Cool and rub with a paper towel to take off the skin.
4
AM
That sounds AWESOME. Farro is a bit pricey when I’ve seen it, but maybe barley would be a good substitute? And yes, would love that cake recipe!
Michelle @ What Does Your Body Good?s last blog post..Go go gadget veggie salsa!
4
AM
Karen,
I am interested in the chocolate beet dessert recipe that you mentioned in the Cook4Seasons. The risotto looks wonderful! Betsy
4
PM
I would love the recipe for Beet Chocolate cake. I love beets, and eat the greens more often than the root, because my husband doesn’t care for the root, but if I can disguise it, HMMMMM….
Thank you for sharing your recipes and your life .
4
PM
Hi everyone,
Thanks for the great input! It looks like beets are a popular subject. I will send the cake recipe soon – plus a celery root something as well.
Michelle – yes, barley is a great substitute as noted in recipe. I’ve used quinoa too, but then it becomes more of a pilaf.
19
PM
I have never eaten the beat but recipe of beats is not very difficult so I have noted down and go for it some time. Thanks for such a nice post.
Massage Sydney
25
AM
Nutritious food add up with delicious is called Beet Risotto.Thanks for nice recipe I will ask my wife to prepare it for me.
Custom Remodelers Circle Pines
18
AM
At first look i was not impressed from it but when i prepare Beet Risotto i fall in love with it. The recipe is awesome and taste is delicious. Thanks for this post i will look for new recipes also from you.