Oh, how I love beets. And I love finding new ways to cook with them! This beetroot risotto recipe is adapted from A Beautiful Mess, and is a simple yet delicious way to incorporate (a lot) of beets into your meal!
I'll start with the chunky kale pesto, because if you are going to make it, you are going to want to make it first! Risotto isn't one of those meals you can put on the stove and then get other dishes going at the same time. Its pretty much a full time job of stirring and adding broth, maybe with a glass of wine in hand.
chunky kale pesto
- 2 cloves garlic
- 1 cup fresh herbs (I just use whats in my garden; basil, parsley, and chives. But many others will work too, or just all basil would be good too!)
- 2 large kale leaves
- 1/2 cup walnuts
- 1/2 cup olive oil
- salt and pepper to taste
|I found this guy living in the kale, I hope he likes his new home in the compost!|
Now for the risotto.
This recipe makes 4 generous portions, or 5 smaller portions. To make a half batch, just 1/2 all of the ingredients, but start with 2 Tbsp olive oil.
- 2 medium beets
- 3 Tbsp olive oil
- 1/2 yellow onion, chopped
- 2 cups aborio rice
- 1/2 cup red wine (you could use white but I was going with the red beet theme)
- 4 cups low sodium vegetable broth
- 2 cups water
- 3/4 cup parmesan cheese (yes, cheese! If you want a vegan version just leave the cheese out, and add a little salt, or 1/2 cup nutritional yeast.)
Start by thoroughly cleaning the beets. I like to leave the skins on, so I use a scrubby sponge to get all the dirt out. You are more than welcome to peel them if this bothers you. Chop beets into large chunks and then process in the food processor until teeny tiny.
From the time I added the rice, to the time the rice was cooked was about 30 minutes. This time varies but it usually takes at least 30 minutes for the rice to cook completely. Add the last 1/2 cup of broth/water and the parmesan cheese (or substitutes), stir in completely and then cover for just a few minutes while you get your plates out and fill your wine glass. Risotto is best served immediately so top with kale pesto and enjoy it now!