Arborio rice can be expensive, but it does make a nice creamy risotto. This recipe (or any risotto) can easily be made with other types of rice, but it may take a little more time and broth, and be less creamy. Try risotto with any veggie, any time you want to fancy up a meal!
Beet and Beet Green Risotto
from Local Thyme, shared with us by CSA members Jenny and Andy
The walnuts can be toasted several days ahead! Make extra for a quick, tasty snack.
¼ cup walnuts (optional)
4 to 6 beets, diced into ½ inch cubes
Greens from those beets, roughly chopped
4 Tablespoons olive (or other) oil, divided
1 small onion, finely chopped
1 ½ cup arborio (or other) rice
¾ cup white wine (or broth)
4 cups chicken or vegetable broth
2 Tablespoons butter (or other fat)
Salt and pepper
Crumbled blue cheese or feta (optional)
Toast the walnuts: Preheat oven to 350F. Place walnuts in one layer on a large baking pan. Toast in oven for 5 to 10 minutes. Check and stir every three minutes to prevent burning. They are done when they just start to turn brown.
About an hour before mealtime: Preheat oven to 400F. Place beets on a rimmed baking sheet, drizzle with 2 Tablespoons olive oil and sprinkle with salt & pepper. Toss to coat. Roast until tender, stirring once after 20 minutes, for a total of about 40 minutes. Beets are done when you can easily pierce them with a fork. While beets roast, heat 2 Tablespoons olive oil over medium-low heat. Saute onion until soft, about 5 minutes. Add rice and stir about one minute so each grain is coated with oil. Add wine (or extra broth) and simmer, stirring, until absorbed, about 2 minutes more. Add about ½ cup broth and continue to stir to allow it to be absorbed. When rice is completely without liquid, add another ½ cup broth. Repeat until rice is tender and mixture is creamy, about 25 minutes. Test rice texture when all the broth is used. It should silky with firm grains. Add hot water or more broth if rice is still crunchy. When rice is done, stir in beet greens so they wilt, about 3 minutes. Stir in butter, then fold in cheese, roasted beets, and walnuts. Taste and season. Serve immediately. It’s delicious with the rest of that bottle of white wine!