Theirs vs. Mine: Beet and Cheddar Risotto

partysugar — Wed, 13 Feb 2008 13:28:31 -0800

A couple of weeks ago, my girlfriend told me about a gorgeous red beet risotto she had seen in a magazine. Inspired, we decided to make one for dinner. We chose this recipe because it pairs the beets with sharp cheddar cheese. The vibrant color of the risotto would be perfect for any Valentine's Day meal - especially when served in a heart-shaped dish. The flavor is rich, creamy, and was even well-liked by my beet-hating father. It's not difficult to make, so take a look at the recipe when you read more.

Beet and Cheddar Risotto
From Food & Wine magazine

1 medium beet, peeled and quartered
2 cups loosely packed beet greens, stems trimmed
2 cups water
2 cups vegetable broth
2 tablespoons extra-virgin olive oil
1 medium onion, minced
1 cup arborio rice
8 ounces shredded sharp cheddar cheese (2 cups)
Salt and freshly ground pepper
Freshly grated Parmigiano-Reggiano cheese, for serving

Place the beet in a food processor and pulse until finely chopped. Add the beet greens and pulse until finely chopped.
In a medium saucepan, bring the water and vegetable broth to a simmer.
Heat the oil in a large saucepan. Add the onion and cook over moderately high heat, stirring, until softened, 3 minutes.
Add the rice and cook, stirring, for 2 minutes. Stir in the beets and beet greens and cook for 1 minute.
Add the broth to the large saucepan, 1 cup at a time, and cook over moderate heat, stirring, until the liquid is nearly absorbed between additions, 20 minutes.
Add the cheddar; season with salt and pepper. Cook, stirring until the risotto is creamy and thick, 3 minutes longer.
Serve in deep bowls, passing the Parmigiano-Reggiano on the side.

Serves 4.

Print recipe with images | without images

In Season: Beets

YumSugar — Mon, 19 Oct 2009 05:50:46 -0700

I must admit I'd been seriously dismayed to see peaches and watermelons being replaced by Fall fruits at the farmers market, but once a myriad of different beets caught my eye, the season managed to redeem itself. From the crimson-red garden beet to the pink-and-white striped Chioggia, these root vegetables come in a range of stunning, jewel-toned hues.They add a punch of color - and a sweet, mildly buttery flavor when cooked - to just about any course. While they're available in California almost year-round, October, it seems, is the time of year when they taste most tender. To find out how to select, store, and enjoy these versatile veggies, read more.