| Level: | Intermediate |
| Total: | 2 hr 5 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/3 cup minced shallots
- Kosher salt and freshly ground black pepper
- 2 cups arborio rice
- 1 clove garlic, minced
- 1 cup red wine
- 4 cups fresh red beet juice
- 1 1/2 cups vegetable stock
- 2 tablespoons unsalted butter
- 1/2 cup finely grated pecorino, plus extra for garnish
- Roasted Red Beets, recipe follows
- 2 tablespoons finely chopped fresh chives
- 4 to 5 red beets, washed of excess dirt
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, roughly chopped
- 1 sprig fresh rosemary
- Kosher salt and freshly ground black pepper
Instructions
- Add the oil and shallots to a large, high-sided saute pan over medium heat. Sprinkle with a pinch of salt, then cover and sweat (do not caramelize) for 2 to 3 minutes. Add the rice and toast for about 5 minutes, stirring to coat the grains with oil. Add the garlic and cook, stirring, until aromatic. Deglaze the pan with the red wine.
- Meanwhile, in a medium saucepan, warm the beet juice and vegetable stock. Slowly add the beet juice mixture to the risotto pan, one ladle at a time, stirring and adding ladlefuls only once the previous has been absorbed. Cook in this manner until the rice is tender and all the liquid has been added, 30 to 40 minutes.
- Stir in the butter and then the pecorino. Taste for seasoning and adjust as needed. Serve garnished with Roasted Red Beets, more pecorino, and chives.
- Preheat the oven to 350 degrees F. Place the beets in the center of a large piece of foil and drizzle with the olive oil. Add the garlic, rosemary and some salt and pepper. Crimp the edges of the foil together to seal. Roast until tender, 40 minutes. When cool enough to handle, remove the skins and cut the beets into dice.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 510 |
| Total Fat | 17 g |
| Saturated Fat | 6 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 11 g |
| Cholesterol | 22 mg |
| Sodium | 824 mg |
Reviews
Fantastic flavor. Had guests over for this as a side. He was gluten free, dairy free, so no cheese or butter added, and it was still excellent. I’d bet more so with the additional richness of the dairy. This is a keeper!
Recipe looks intriguing. 1. I’d like to try this, but you didn’t say what you did to make the beet juice. I found on the Internet that you can blend raw, peeled and cubed beets and water at high speed until smooth. How many beets and how much water would you use to get the 4 cups needed for this recipe? Would you then strain the beet juice or include the pulp in the recipe?
2. I’ve read that you can bake the risotto in the oven instead for minimal work and then you don’t need the frequent stirring. What do you know of this method?
2. I’ve read that you can bake the risotto in the oven instead for minimal work and then you don’t need the frequent stirring. What do you know of this method?
Thank you.