Roasted beet risotto is a beautiful, crimson side dish that is rich, creamy, and full of glorious vitamins. Its vibrant color makes it especially pretty for the holidays. Roasting the beets brings out a lovely sweetness that enhances the earthy flavor of the beets.
Beets will be plentiful for the next couple of months and they are so full of great flavor and amazing nutrition that you should eat them as much as you can. I know a lot of people are avid beet haters but this may just make them change their minds. The color in this dish is vibrant and unusual and may put off your picky eaters at first. One taste of the creamy beet risotto is going to totally change their minds though. You may want to try one of the heirloom varieties of beets in a golden color for less of a visual shock.
The flavor is just addictive. There is the sweet earthiness of the roasted beets balanced by the tang of the balsamic vinegar. The Fontina cheese adds a slight saltiness and the fresh ginger adds brightness. I deep fried some of the beet leaves until they were crispy for a garnish. The bright green color really makes the entire dish festive! This is truly beautiful when served in a white serving dish.
Roasted Beet Risotto Is a Unique Side DishPrint Add to Collection Go to Collections
- 2 pounds beets with greens, , beets peeled, halved and and trimmed, leaving about 1 inch of stems attached and reserving greens
- 3 cups chicken stock
- 2 tbs balsamic vinegar
- 1 small onion, , chopped (about 1/2 cup)
- 1 tablespoon minced peeled fresh ginger root
- 3 large garlic cloves, , minced
- 6 tablespoons unsalted butter
- 1 cup Arborio or long-grain rice
- 1/2 cup dry white wine
- 1/2 cup freshly grated Fontina
- Olive oil for multiple uses
- Preheat oven to 400F..
- Wash the beets and trim. Reserve the greens.
- Peel beets and cut in half. Lay cut side down in a baking dish and drizzle with oil.
- Bake uncovered at 400F until done. This will vary according to the size of the beets, but about 45 minutes is a good bet.
- Chop the beets coarsely and set aside.
- Chop the onion, ginger and garlic.
- Heat the butter in a pan and saute the onion, ginger and garlic until soft.
- Meanwhile bring stock,wine, and balsamic to a simmer. Hold at the simmer.
- Add 2 tbs olive oil and the rice.
- Stir the rice in the oil until it begins to color. It should get just a little golden.
- Add the chopped beet greens .
- Add 1 tablespoon of the stock mixture and stir until it is absorbed. Repeat.
- Once you have added about 1/2 cup of stock by tablespoons the rice will be getting soft. You can begin to add it by 1/4 cup amounts, stirring the stock in and allowing it to be absorbed before adding the next batch.
- Once you have added half the stock, stir in the chopped beets.
- Continue adding broth until the broth is all absorbed into the rice and the rice is creamy looking and vivid red.
- Remove from heat and stir in Fontina. Add a little more wine if desired.
- Taste, adjust seasonings and serve with a sprinkling of fried beet greens* as a garnish.
- To fry beet greens just put greens in 375F oil one leaf at a time and fry until crispy and bright green