Gingered beet risotto

Yield: 4 servings

Measure Ingredient
2 pounds Beets with greens
Scrubbed and trimmed *
3 cups Water
1 small Onion(s), chopped (1/2 cup)
1 tablespoon Ginger
Peeled and minced
3 larges Garlic clove(s), minced
3 tablespoons Butter
1 cup Arborio rice
½ cup Dry white wine
½ cup Grated Parmesan cheese
Abt 2oz, or to taste

* leaving about 1 inch of stems attached, reserving greens Preheat oven to 450 F.

Wrap beets tightly in foil and roast in middle of oven until tender, about 1½ hours. Unwrap carefully and let stand until cool enough to handle. Discard stems and peel beets. In a blender puree half the beets with 1 cup water and transfer to saucepan, whisking in remaining 2 cups water to make beet broth.

WAsh beet greens well and drain. Remove and discard stems form leaves. Chop enough leaves to measure 2 ½ cups and chop remaining beets.

Bring beet broth to a simmer and keep warm.

In a large heavy saucepan cook onion, ginger, and garlic in butter over moderate heat, stirring, until onion is softened. Stir in rice and cook, stirring constantly, about 1 min. Add wine and cook, stirring, until absorbed. Stir in ½ cup beet broth and cook, simmering throughout and stirring constantly, until absorbed.

Continue simmering and adding beet broth, about ½ cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of beet broth has been added. Stir in chopped beets and beet leaves and continue simmering and broth until rice is tender but still al dente, about 18 min. Stir in ¼ cup Parmesan and salt and pepper to taste.

Serve sprinkle with remaining Parmesan.

Gourmet Magazine

January 1996

Submitted By DIANE LAZARUS On 12-27-95

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