Beet and Beet Green Risotto is by far one of my family’s favourite dishes. I make it a few times each year, mostly at Christmas because of its vibrant red and green colour. Recently, my 9 year-old daughter asked for it again when we spotted a beautiful bunch of organic beets in our grocery store.
My sister-in-law first made me this dish nearly 14 years ago. After the first bite, I knew I had to have the recipe. The original recipe comes from epicurious. For years, I made it with butter (or garlic butter!) and a good helping of Parmesan cheese. I have recently discovered that these ingredients are not at all necessary to create a creamy and flavourful risotto.
BEET AND BEET GREEN RISOTTO
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound red beets with greens (about 3 medium)
- 4 cups vegan soup stock
- 1 cup Arborio rice
- 1/2 cup vegan parmesan cheese
Finely chop onion and trim stems close to top of beets. Cut beet greens into wide slices and chop stems. Peel beets and cut into a fine dice. In a small saucepan, bring vegan soup stock to a simmer and keep it a low simmer.
In a heavy saucepan, cook onion and garlic until softened in about 3 tablespoons of water over medium heat. Add beets and stems and cook for about 5 minutes, stirring occasionally. Stir in rice and cook for about 1 minute. Stir in 1 cup of simmering broth, stirring constantly. Keep saucepan at a strong simmer until broth is absorbed. Continue cooking, adding 1/2 cup of broth at a time, stirring constantly. Be sure to allow each broth addition to be absorbed before adding the next.
After about 10 minutes, stir in beet greens and continue cooking and adding broth 1/2 cup at a time. Once rice is tender and creamy-looking but still al dente, remove pan from heat and stir in vegan parmesan cheese.
If I am successful at soliciting the help of an eager family member, we will eat this risotto with a side salad and/or a piece of toasted gluten-free garlic bread. 😉
So, don’t throw out those greens and stems on top of your beets!! Like swiss chard and kale, these greens are our “superheroes”! If you have some greens leftover from your risotto, try them in your morning smoothie or tossed in your mixed green salad.