Beet Risottoas featured at the Be Wise Ranch Harvest DinnerIngredients- 2 medium golden beets, peeled and medium diced
- 2 medium red beets, peeled and medium diced
- 2 medium chiyoga beets, peeled and medium diced
- Olive oil and sea salt
- Grapeseed oil
- 1 fennel bulb, chopped
- 1 small onion, chopped
- 11/2 - 2 cups arborio rice
- 3 cloves garlic, smashed and rough chopped
- 1/4 cup sherry or white wine
- 4-5 cups chicken or vegetable stock
- 1/2 cup grated parmesan
- 1/4 cup chopped basil
- sea salt and ground pepper to taste
PreparationRoast beets with olive oil and sea salt at 375 degrees until you are able to pierce with a fork, but are still firm. Saute fennel and onion in grapeseed oil for a few minutes. Add arborio rice and garlic, stir to coat. Deglaze with sherry or wine, and reduce. Add warm stock a cup and a half at a time, simmering, until rice is very al dente. Remove beets from oven and add to risotto. Stir to combine and continue adding stock and simmering until rice and vegetables are cooked pleasantly al dente. Turn off the heat. Add parmesan and fresh basil, stir to combine. Season to taste, and serve. |
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