CHORIZO & BROAD BEAN RISOTTO
Fuse Spanish paprika flavoured sausage with Italian rice to create a simple yet indulgent dish with a bit of spice
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat the oil in a medium-sized pan, then add the bacon, shallots, garlic and chorizo. Gently cook for 8 mins, stirring occasionally so everything cooks evenly.
- Stir in the rice, coating all over with the cooking juices in the pan. Add just enough stock to cover the rice, bring to a simmer and gently cook until all the liquid is absorbed. Continue adding the stock a ladleful at a time, and gently cook. Just before the final ladleful of stock, add the broad beans and stir through, cooking for 3-4 mins until tender. Remove the chorizo, slice thinly, return to the pan and mix through before serving.
Nutrition Facts : Calories 830 calories, Fat 45 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 41 grams protein, Sodium 5.06 milligram of sodium
ROASTED BEET RISOTTO
This risotto is a delicious way to add vibrant color - and a bit of Italy - to the normally muted Thanksgiving table.
Provided by Lillian Chou
Categories Rice Side Roast Thanksgiving Quick & Easy Beet White Wine Fall Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 6-8 side dish servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Tightly wrap beets in a double layer of foil and roast on a baking sheet until very tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil package, about 20 minutes.
- When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch cubes.
- While beets are cooling, bring broth and water to a bare simmer in a 2- to 3-quart saucepan. Keep at a bare simmer, covered.
- Cook onion in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring constantly, 1 minute.
- Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1/2 cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes. (Reserve leftover broth.)
- Stir in beets, salt, and pepper(mixture will turn bright pink) and cook, stirring, until heated through. Thin as necessary with some of leftover broth, then stir in cheese and remove from heat.
BEET RISOTTO
How to Make Beet Risotto with Goat Cheese
Provided by Jill Santopietro
Categories Onion Rice Kid-Friendly High Fiber Dinner Lunch Goat Cheese Beet Healthy Low Cholesterol Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 12
Steps:
- Bring broth and 5 cups water to a boil in a large pot over high heat. Reduce heat to low and gently simmer.
- Meanwhile, peel beets, then coarsely shred using a food processor fitted with the shredder attachment or the large holes of a box grater.
- Heat a large wide pot or sauté pan over medium-high. Cook butter and oil, stirring occasionally, until butter melts. Add onion and sauté until softened and translucent, about 5 minutes. Add beets, 1 tsp. salt, and 1/2 tsp. pepper and sauté until tender, about 10 minutes more.
- Add rice and cook, stirring constantly, about 2 minutes, then add 1 1/2 cups broth, 3 tsp. vinegar, and 1 tsp. salt. Reduce heat to medium and simmer, stirring constantly, until liquid has evaporated. Continue adding broth, 3/4 cup at a time as rice absorbs liquid, stirring constantly and simmering until rice is tender, 30-40 minutes; season with 1 tsp. salt and 1/2 tsp. pepper halfway through. About 2 minutes before rice is al dente, add cream, 2 Tbsp. parsley, remaining 1 tsp. vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.
- Divide among 4 plates or bowls, then top with goat cheese, if using, and remaining 2 Tbsp. parsley.
BEET RISOTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a small braiser or medium dutch oven over medium heat. Add the butter and olive oil to the hot pan and melt. Add the shallot, fennel, beet and 1/2 teaspoon salt and cook, stirring often, until fragrant and the vegetables are beginning to soften, about 3 minutes. Add the rice and stir to coat the in butter and oil mixture and toast slightly, about 3 more minutes. Deglaze with the sherry vinegar and season with the remaining salt. Begin adding the broth, 1 cup at a time, stirring often. Cook, stirring, after each addition until the broth is almost completely absorbed, continuing with the remaining broth until the risotto is creamy, cooked through and still moves slightly when spooned onto a plate. This will take about 20 minutes. Stir in the Parmesan until melted. Serve with crumbled gorgonzola on top.
BEET RISOTTO
I love beets and am always looking for other ways to cook them - this is from Rachel Ray - she suggests garnishing this with crumbled ricotta-salata cheese (or feta)and roasted asparagus. I am a purist and served it plain to enjoy the beet flavor. I also used 5 small beets instead of the large. (this might be nice garnished with a few toasted walnuts & a bit of crumbled blue cheese if you want to add some other flavors)
Provided by MA HIKER
Categories Short Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees.
- In a medium pot, warm the broth over medium heat.
- In a large skillet or medium dutch oven, heat 3 tablespoons olive oil over medium high heat.
- Stir in the rice to coat with the oil, toast for 2 minutes.
- Add the beets, onion and garlic and cook until softened, about 5 minutes.
- Pour in the wine and cook until absorbed into the rice, then begin adding broth a couple of ladles at a time, stirring with each addition, until the rice is cooked, about 20 minutes. Season with salt and pepper.
- While the risotto is cooking, you can roast 1 pound trimmed asparagus (cut on diagonal into 1 inch pieces) with tossed with olive oil and seasoned with salt and pepper in a 425 degree oven for 10 minutes.
- Serve shallow bowls of beet risotto - garnish with feta & asparagus if desired.
BEET RISOTTO RECIPE
This Beet Risotto with Goat Cheese is a delicious dish that's perfect for Valentine's Day but craveable every day of the year!
Provided by Platings and Pairings
Categories Main Dish
Time 2h
Number Of Ingredients 13
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Tightly wrap beets foil and roast on a baking sheet until tender, about 1 1/2 hours. Let cool slightly. Peel the beets under running cold water. Place two of the beets in a blender or food processor and process briefly, until somewhat smooth. Dice the remaining beet into 1/2 inch cubes.
- While beets are cooling, bring broth and water to a simmer in a 2- to 3-quart saucepan.
- Heat butter in a wide, heavy pot over moderate heat. Cook the garlic and onion until softened and fragrant. Add the rice and cook, stirring constantly, for 1 minute.
- Add wine and stir until absorbed, about 1 minute. Using a ladle, stir in 1/2 cup warm broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding warm broth, one ladle at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking, 18 to 22 minutes.
- Stir in beets, beet puree, vinegar, salt, and pepper and cook, stirring, until heated through.
- Top bowls of risotto with crumbled goat cheese and dill. Serve immediately.
Nutrition Facts : Calories 550 kcal, Carbohydrate 83 g, Protein 19 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 828 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
THE BEST CREAMY RISOTTO RECIPE
Steps:
- Add the olive oil to a large pot or rondeau over medium-low heat.
- Pour in the onions and cook for 8-10 minutes or until lightly browned and translucent.
- Add in the garlic and cook for 1 to 2minutes.
- Next pour in the rice and toast for 3 to 4 minutes while stirring every 30 seconds.
- Deglaze with the wine and stir constantly until all of it has been absorbed into the rice.
- Add 4-8 ounces of warm chicken stock at a time to the rice while constantly stirring until it has been absorbed and then repeat the process until the arborio rice is cooked and al dente, or slightly crunch.
- Stir in the cream, parmesan cheese, salt, and pepper and cook for 2 to 3 more minutes.
- Serve with more parmesan cheese, pepper, and optional parsley garnish.
Nutrition Facts : Calories 309 kcal, Carbohydrate 46 g, Protein 10 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 315 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BEET RISOTTO WITH WALNUTS AND GORGONZOLA CHEESE
So delicious! I was skeptical of the beets, but they are very yummy in this dish, and the shallots and Gorgonzola help mellow them out. A neighbor gave us his CSA for the week when he went out of town, and this recipe was included with the farm newsletter.
Provided by libbysnax
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Top and scrub clean 1 bunch beets. Steam them until tender, run them under water, and then slip the skins. When cool, chop the beets into 3/4 inch cubes; you should have about 2 cups.
- In a small pan bring 5 cups unsalted chicken or vegetable stock to a near boil with 1 tsp sea salt.
- In a large pan over medium heat, warm 2 tbs olive oil with 1 tbs unsalted butter. Finely chop and add 2-3 shallots. Sauté until soft and clear, about 10 minutes.
- Add 1 1/2 cup Arborio rice, stirring frequently for 5 minutes. Add 1/2 cup stock and stir constantly until liquid is absorbed. Add more stock, about 1/4 cup each time. It should take about 20 minutes in all.
- Before the last ladle of stock is added, stir in 4-5 oz crumbled Gorgonzola and 1/3 cup walnuts.
- After the last bit of liquid is absorbed, add the chopped beets. Let risotto stand 5 minutes before serving.
Nutrition Facts : Calories 572.8, Fat 26.3, SaturatedFat 9.3, Cholesterol 28.9, Sodium 1070.2, Carbohydrate 66.6, Fiber 2.8, Sugar 0.8, Protein 18.7
BEET RISOTTO WITH PECORINO
Steps:
- Add the oil and shallots to a large, high-sided saute pan over medium heat. Sprinkle with a pinch of salt, then cover and sweat (do not caramelize) for 2 to 3 minutes. Add the rice and toast for about 5 minutes, stirring to coat the grains with oil. Add the garlic and cook, stirring, until aromatic. Deglaze the pan with the red wine.
- Meanwhile, in a medium saucepan, warm the beet juice and vegetable stock. Slowly add the beet juice mixture to the risotto pan, one ladle at a time, stirring and adding ladlefuls only once the previous has been absorbed. Cook in this manner until the rice is tender and all the liquid has been added, 30 to 40 minutes.
- Stir in the butter and then the pecorino. Taste for seasoning and adjust as needed. Serve garnished with Roasted Red Beets, more pecorino, and chives.
- Preheat the oven to 350 degrees F. Place the beets in the center of a large piece of foil and drizzle with the olive oil. Add the garlic, rosemary and some salt and pepper. Crimp the edges of the foil together to seal. Roast until tender, 40 minutes. When cool enough to handle, remove the skins and cut the beets into dice.
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- In a saucepan, bring the stock to a simmer; cover and keep warm. In a medium enameled cast-iron casserole, melt the butter in the oil. Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes. Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes. Spoon half of the beets into a small bowl.
- Add the rice to the casserole and cook, stirring, for 2 minutes. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes. Stir in the cooked beets, cheese and the 2 teaspoons of poppy seeds. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick. Spoon the risotto into bowls. Garnish with sliced beets and poppy seeds and serve.
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- Preheat oven to 400°. Toss beets with 2 Tbsp. oil in a 13x9" baking dish; season with salt. Add thyme and ¼ cup water. Cover with foil and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Let cool slightly, then rub skins from beets with paper towels; cut into 1" pieces. Toss in a large bowl with vinegar and 2 Tbsp. oil; season with salt.
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- 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.
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