Tuesday, February 8, 2011

A Pink Valentine's Day Risotto

Hip + Urban Girl, Kaylie Daniels was on Breakfast Television on Monday morning cooking up a storm!  Since Valentine's Day is right around the corner, Kaylie featured a pink-coloured Roasted Beet Risotto.  Lucky for us, we were able to score the recipe to share with all our hug readers:

This delicious risotto is a great way to add new flavours and vibrant colour to your valentines day meal.  Yield: makes 6-8 side servings


3 Medium beets
3 Cups water
3 Cups reduced-sodium Chicken Stock  (or vegetable stock)
1 Medium Onion, diced
3 Tbsp Butter ( or olive oil)
2 Cups Arborio rice
½ Cup white wine
1 Tsp Salt
1 Tsp Pepper
2oz Parmigiano-Reggiano


Preheat oven to 425F

Place beets uncovered in a roasting pan with  1inch of water and roast until tender, approx. 1 ¼ hrs.  Set aside and let cool -  reserve pan drippings

When cool enough to handle, peel them, discarding stems and root ends, then cut into ½ inch discs-  Set aside 8 largest discs and dice remaining slices

Mix beet drippings with water to produce 3 cups, mix with chicken stock and bring to a simmer

Cook Onion in butter over moderate heat, until softened (3 mins).  Add rice and cook, stirring constantly, 1 minute

Add wine and simmer briskly while continually stirring until absorbed.  Stir in ½ cup( approx) of broth mixture and simmer briskly, stirring constantly until broth is absorbed.  Continue to simmer and add beet broth ½ cup at a time, stirring continuously and letting each addition to be absorbed before adding the next, until rice is creamy and tender (18->22mins)  -reserve any left over broth

Stir in diced beets, salt and pepper, use some of the reserved stock if thinning necessary-  Stir in cheese and remove from heat

Place a beet disc on plate, top with risotto and sprinkle with some Parmigiano shavings

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