I had been resisting the beet risotto for a while, partly because I have no desire to infuse another dish with beet flavor. I’m ready for a break from the beets, I guess. Even the color is unappealing to me right now. That said, despite my trepidation, this came out really well.
I had already cooked beets and carrots on hand, so this came together really quickly. If I hadn’t had those, I would probably have made this over a couple of days, just so I could actually make it on a weeknight.
- 1 medium beet, roasted
- equal amount carrot, cooked
- 1/2 medium onion, diced fine
- 2 T butter
- 2 cloves garlic
- 2 C risotto
- 6 – 7 C stock
- 1 C grated Parm
- Pine Nuts for garnish
- Chopped arugula or basil for garnish
Pulse beet and carrot in a food processor until they are very finely chopped, but not past-like. Set aside. Melt butter in large sauce pan, add onion. Cook over medium heat until the onion is soft and starting to get sweet, about 10 minutes. Add garlic and cook 1 minute more.
Add risotto and about 2 C stock and bring to a boil. Reduce heat to simmer. Cook, stirring occasionally, and adding liquid to keep the risotto covered, about 20 minutes. Add beet and carrot and cook another 10 minutes more, or until risotto is soft. Stir in Parmesean.
Garnish with herbs and nuts. Serves 4 as a main dish.