Serves: 6
Ingredients:
1 pound bunch of beets (with greens)
2 teaspoons olive oil
Salt and pepper to taste
Greens:
2 teaspoons olive oil
Chopped beet greens (long stems removed)
1 clove garlic, minced
Salt and pepper to taste
2 teaspoons lemon juice
Risotto:
4 cups vegetable or chicken stock (homemade or low-sodium)
1 tablespoon olive oil
½ large onion, finely chopped
¼ cup finely chopped fennel
½ teaspoon kosher salt
¼ teaspoon black pepper
1 ½ cups Arborio rice
½ cup dry white wine
1 tablespoon unsalted butter
¾ cup shredded sharp white cheddar cheese
¾ cup shredded Pecorino Romano cheese
2 tablespoons heavy cream
¼ cup chopped fresh basil
½ teaspoon lemon zest
Directions:
Preheat oven to 400ºF. Remove greens from beets and wash both very well, chop greens and set aside. Trim top and bottom of beets and place on a baking sheet lined with aluminum foil. Roast for 20-30 minutes until just tender. Cool, peel, dice and set side.
For the greens, heat oil in a skillet over medium heat. Add greens and garlic. Season with salt, pepper and lemon juice and sauté until just wilted- set aside.
For the risotto, bring stock to a simmer in a small saucepan. Heat oil in a large saucepan or Dutch oven. Add onion and fennel and sauté until translucent (about 5-6 minutes); season with salt and pepper. Add rice and stir for 1-2 minutes. Add the wine and cook until evaporated. Add a ladle of hot stock and stir until absorbed. When the stock has been absorbed add another ladle-full and repeat, stirring constantly until all the stock has been incorporated and the rice is tender (approximately 20 minutes). Stir in the butter, cheese, cream, basil and lemon zest. Remove from heat, cover and set aside for 5 minutes. Top each portion of risotto with sautéed greens and roasted beets.
Nutrition Info Per Serving:
Calories: 344 kcal
Total Fat: 16 g
Saturated Fat: 8 g
Carbohydrate: 34 g
Protein: 15 g
Sodium: 570 milligrams
Cholesterol: 42 milligrams
Fiber: 3.5