Ingredients

The following ingredients have 2 Servings
  • 2 red beets, about 1 lb. total, greens removed and reserved
  • Kosher salt and freshly ground pepper, to taste
  • 3 Tbs. olive oil
  • 1 Tbs. unsalted butter
  • 1/2 yellow onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup Arborio rice
  • 1/4 cup dry white wine
  • 2 cups chicken broth, warmed
  • Chunk of Parmigiano-Reggiano cheese for grating

Instruction

  • Preheat an oven to 400ºF.
  • Place the beets in a small baking dish. Season with salt and pepper and coat with 1 Tbs. of the olive oil. Cover the dish with aluminum foil, transfer to the oven and roast until the beets are tender when pierced with a knife, about 1 hour. When the beets are cool enough to handle, peel and cut into 1/2-inch pieces. Set aside.
  • Meanwhile, coarsely chop the beet greens and stems. In a sauté pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the beet greens and stems and cook, stirring occasionally, until lightly browned, about 3 minutes. Set aside.
  • In a large saucepan over medium heat, melt the butter with the remaining 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and cook for 30 seconds. Add the rice and season with salt and pepper. Cook, stirring constantly, until the rice is translucent, 2 to 3 minutes. Add the wine and stir until absorbed, about 1 minute. Add the broth 1/2 cup at a time, stirring constantly until it is almost completely absorbed before adding more.
  • When the rice is tender but firm to the bite, after about 20 minutes, remove from the heat. Grate about 1/2 cup cheese directly into the pan. Add the beets and stir well. Divide the risotto between 2 shallow bowls or plates and spoon the beet greens on the risotto. Using a vegetable peeler, shave cheese over the top and serve immediately. Serves 2.
  • Williams-Sonoma Kitchen