Beet Risotto
Beets have so many redeeming qualities and yet so many would be veggie-eaters turn their noses up at the sight of them. People swear that they don't like them without even a sampling. Forget the canned pickled beets of yore; local roasted beets are an irresistible candy-coated sweet treat.
Their deep red hue make them appetizing to the eyes as well, especially in this risotto. I was exploring the farmers' market with my usual Saturday vigor and I came across some oddly shaped and oversized beets. The way they dye the entire risotto is just gorgeous.
I wrote before that red fruits and vegetables like beets are known for lycopene, a powerful cancer fighting antioxidant. Specifically, it's known for reducing your risk of prostate cancer and cell damage caused from toxins and aging.
And if you've already started to fill with fear of preparing a risotto, it's just not that difficult. The key to a good risotto is strong arms and legs because you have to stand over the stove for about 25 minutes continuously stirring the pot. Of course, there are a few more steps to the process, but that's really the entirety of the idea. You want the arborio rice to release its moisture into the pot so that the rice turns into a creamy texture and begins to stick together.
INGREDIENTS
| 2 | medium beets, peeled, chopped into 1-inch pieces |
| 1 tbsp | olive oil |
| 3 cups | organic vegetable broth |
| 2 cups | water |
| 2 tbsp | butter |
| 2 | cloves garlic, sliced |
| 2 cups | arborio rice |
| Sea salt and freshly cracked pepper to taste | |
PREPARATION:
Method
- Preheat the oven to 400 degrees. Spread beets out on a cookie sheet. Dress with 1 tbsp olive oil, sea salt, and pepper.
- Roast for 15 minutes or until cooked through.
- At the same time, combine stock and water in a saucepan and bring to a boil. Turn down to a simmer.
- In a large skillet, melt the butter. Add in garlic and sauté until fragrant. Add in rice and coat with butter.
- Ladle in ½ cup broth mixture at a time. With each ladle, cook until it evaporates and then add more. It should take about 25 minutes. The rice should still have bite to it but be creamy and soft at the same time.
- Top with parmesan cheese and a bit more salt if you like.
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