GOLDEN BEET CURRY RISOTTO WITH CRISPY BEET GREENS
I was delighted to find golden beets at the farmers market and knew they'd be perfect in a risotto recipe I was working on. And please, don't forget the baked crispy beet greens...amazing! Move over, main dish! This vibrant side will steal the show. -Merry Graham, Newhall, California
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Wash and trim beet greens, removing stems; dry with paper towels. Place greens in a single layer on parchment-lined baking sheets. Brush with 1 tablespoon coconut oil; sprinkle with 1/4 teaspoon sea salt. Bake until dry and crisp, 15-18 minutes. Set aside., Meanwhile, peel and dice beets. In a large saucepan, bring chicken broth to a boil. Add beets. Reduce heat; simmer, covered, until beets are tender, 15-18 minutes. Remove beets with a slotted spoon. Keep broth hot., In another large saucepan, heat remaining coconut oil over medium heat. Add leeks; cook and stir 2-3 minutes. Add curry powder, garlic salt and remaining sea salt; cook, stirring, until leeks are tender, 2-3 minutes. Increase heat to medium-high. Add barley; stir constantly until lightly toasted, 2-3 minutes. Add wine; stir until liquid has evaporated., Add enough broth, about 1 cup, to cover barley. Reduce heat to medium; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring until broth is absorbed after each addition. Stir in beets with last addition of broth. Cook until barley is tender but firm to the bite and risotto is creamy, 25-30 minutes., Remove from heat. Stir in cheese, lemon juice, 2-1/2 teaspoons grated lemon zest and pepper. Transfer to a serving dish. Sprinkle with parsley and remaining lemon zest. Serve with crispy beet greens and lemon slices.
Nutrition Facts : Calories 314 calories, Fat 14g fat (11g saturated fat), Cholesterol 19mg cholesterol, Sodium 1238mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 8g fiber), Protein 12g protein.
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.
PINK RISOTTO WITH BEET GREENS AND ROASTED BEETS
This rich-tasting risotto is decidedly pink (maybe it will be the key to getting your picky family member to eat vegetables!). Use a full-bodied vegetable stock if you are vegetarian; otherwise use a well seasoned chicken or turkey stock.
Provided by Martha Rose Shulman
Time 45m
Yield 4 to 5 generously as a main dish
Number Of Ingredients 12
Steps:
- Bring the stock to a simmer in a saucepan. Season well and turn the heat to low. Stack the stemmed, washed greens and cut crosswise into 1-inch wide strips.
- Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add the rice and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes.
- Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 10 minutes.
- Stir in the greens and the diced beets, and continue adding more stock, enough to barely cover the rice, and stirring often, for another 10 to 15 minutes. Taste a bit of the rice. Is it cooked through? It should taste chewy but not hard in the middle. Definitely not soft like steamed rice. If it is still hard in the middle, you need to continue adding stock and stirring for another 5 minutes or so. Now is the time to ascertain if there is enough salt. Add if necessary.
- When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the parsley. Remove from the heat. The rice should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 8 grams, Carbohydrate 69 grams, Fat 12 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 1205 milligrams, Sugar 11 grams
BEAUTIFUL BEET RISOTTO
This risotto is a gorgeous deep rich pink color when finished. It is also incredibly nutritious and wonderfully delicious. It is just all around wonderful. Don't be afraid of the risotto either. It requires a lot of stirring but is easier than you might think!
Provided by Callu
Categories Short Grain Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees.
- In a medium pot, warm the broth over medium heat.
- In a large skillet or heat 3 tablespoons olive oil over medium high heat.
- Stir in the rice to coat with the oil, toast for 2 minutes. Be careful not to burn.
- Add the onion and garlic and cook until softened.
- Lower heat to medium-medium low.
- Begin adding broth about a cup at a time, stirring constantly with each addition. When liquid is absorbed add next cup of broth and repeat until the rice is cooked. It takes about 20-25 minutes start to finish.
- About 5 minutes into the 20-25 minute cooking process add the diced beets, beet stems and celery. You can add to the onion mixture earlier in the cooking process if you prefer soft veggies, but I like the texture that happens when they are a little more al dente.
- About 15 minutes into the 20-25 minute cooking process add the beet greens to the mixture.
- Stir in vinegar.
- Taste and add salt, pepper and cayenne sauce to your liking.
- Continue cooking until rice is tender. It will be creamy and delicious. It should not be runny and the rice should not be overcooked to the point of becoming mush.
- Garnish with blue cheese if you so desire. Serve immediately. It is wonderful next to white fleshed fish, grilled chicken or meat.
Nutrition Facts : Calories 444.2, Fat 12.7, SaturatedFat 2.1, Sodium 1186.5, Carbohydrate 67.2, Fiber 3.7, Sugar 4.8, Protein 13.1
SLOW COOKER BEET GREEN RISOTTO
A great way to use beet greens in a risotto, without all the stirring! Thanks to 'A Veggie Venture' and 'Desperation Dinners' for the two recipes that inspired me!
Provided by Tightropewalker
Categories Main Dish Recipes Rice Risotto Recipes
Time 2h10m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a skillet over medium heat. Saute onion until softened, about 3 minutes. Add beet stems; saute for 1 to 2 minutes. Add white wine and cook, stirring constantly, for 1 minute. Add rice and stir until it begins turning translucent, about 2 minutes.
- Scrape rice and onion mixture into a slow cooker. Set slow cooker on High. Add beet greens and broth. Cover and cook until rice is tender but not soupy, 1 3/4 to 2 1/2 hours. Stir in Parmesan cheese.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 62.6 g, Cholesterol 38.5 mg, Fat 12.1 g, Fiber 2.1 g, Protein 14.5 g, SaturatedFat 7.1 g, Sodium 1504.3 mg, Sugar 2.5 g
More about "golden beet curry risotto with crispy beet greens food"
DINNER TONIGHT: GOLDEN BEET BARLEY "RISOTTO" WITH RICOTTA SALATA
From fooddiez.com
GOLDEN BEET CURRY RISOTTO WITH CRISPY BEET GREENS RECIPE | EAT YOUR …
From eatyourbooks.com
THEVEGGIEPIZZA.COM
BEET GREEN RISOTTO ♥ - A VEGGIE VENTURE
From aveggieventure.com
ROASTED GOLDEN BEET SOUP - THERESCIPES.INFO
From therecipes.info
GOLDEN BEET AND BEET GREENS SOUP - GLUTEN FREE RECIPES
From fooddiez.com
GOLDEN BEETROOT RISOTTO | VEGAN + GLUTEN-FREE - BLISSFUL BASIL
From blissfulbasil.com
CREAMY PARMESAN RISOTTO WITH BEET GREENS - KATIE'S CUCINA
From katiescucina.com
VEGAN GOLDEN BEETS RISOTTO RECIPE - VEGANLOVLIE
From veganlovlie.com
GOLDEN BEET AND BLUE CHEESE RISOTTO | WILLIAMS SONOMA
GOLDEN BEET CURRY RISOTTO WITH CRISPY BEET GREENS
From crecipe.com
GOLDEN BEET CURRY RISOTTO WITH CRISPY BEET GREENS RECIPE | EAT YOUR …
From eatyourbooks.com
GOLDEN BEET CURRY RISOTTO WITH CRISPY BEET GREENS FOOD
From wikifoodhub.com
THE GRAND BUDAPEST BEET RISOTTO [VEGAN, GLUTEN-FREE] - ONE …
From onegreenplanet.org
VEGAN ROASTED GOLDEN BEET RISOTTO WITH PARMESAN & BEET GREENS …
From pinterest.com
14 GOLDEN BEET RECIPES TO ENJOY — EATWELL101 - FOOD NEWS
From foodnewsnews.com
GOLDEN BEET CURRY RISOTTO WITH CRISPY BEET GREENS
From pinterest.ca
RISOTTO WITH BEET GREENS AND LEEKS RECIPE - FOOD NEWS
From foodnewsnews.com
BEET AND BEET GREEN RISOTTO WITH HORSERADISH - EPICURIOUS
From epicurious.com
GOLDEN BEET CURRY RISOTTO WITH CRISPY BEET GREENS
From stage.tasteofhome.com
GOLDEN BEET CURRY RISOTTO WITH CRISPY BEET GREENS | RECIPE | BEET …
From pinterest.ca
GOLDEN BEET CURRY RISOTTO WITH CRISPY BEET GREENS RECIPE | TASTE …
From mastercook.com
BEET AND RISOTTO RECIPES (22) - SUPERCOOK
From supercook.com
SAUTEED GOLDEN BEET RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SWEET AND EARTHY ROASTED GOLDEN BEETS RISOTTO–AN EIGHTH WONDER
From veggiemashups.com
BEET RISOTTO WITH GREENS, GOAT CHEESE, & WALNUTS RECIPE
From myrecipes.com
BEET RISOTTO WITH GREENS AND GOAT CHEESE - MAHATMA® RICE
From mahatmarice.com
INSTANT POT BEET RISOTTO – MINISTRY OF CURRY - OPEN SOURCE FOOD …
From opensourcefoodsafety.org
GOLDEN BEET CURRY RISOTTO WITH CRISPY BEET GREENS | TASTE OF ... RECIPE
From crecipe.com
SAVORY BEET RISOTTO WITH CRISPY CHICKEN - LIVING SWEET MOMENTS
From livingsweetmoments.com
{ GOLDEN BEET RISOTTO } | BEET RISOTTO, FOOD PROCESSOR RECIPES, …
From pinterest.nz
RISOTTO, BASIC RECIPE & BEET RISOTTO WITH GREENS | RIPE
From ripefoodandwine.com
BEET GREENS CURRY - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
ARBORIO RICE RISOTTO WITH BEETS, GREENS, & GOAT CHEESE
From carolinarice.com
ROASTED GOLDEN BEET RISOTTO WITH BEET GREENS « (Y)OUR FOOD …
From yourfoodchoices.com
GOLDEN BEET RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
INSTANT POT BEET RISOTTO - MINISTRY OF CURRY
From ministryofcurry.com
ROASTED GOLDEN BEETS WITH WILTED GREENS - LOVE & GOOD STUFF
From loveandgoodstuff.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love