This vegetarian risotto recipe is made with our Mahatma® Arborio Rice – paramount to giving your risotto it’s creamy texture. In addition, beets and beet greens offer a wonderful color. Top with crumbled goat cheese at the very end and you’ve got yourself one of our most savory risottos.
To start, in a small saucepan, bring the broth and bay leaves to a boil. Then reduce heat to low to maintain the heat.
In a separate large skillet, heat 2 Tbsp of oil over medium heat. Once heated, cook onion, beets, ½ tsp salt and pepper for 5 to 8 minutes or until beets are slightly softened (use a fork to test the firmness). Add the rice to the skillet and stir for about 2 minutes or until the rice is well coated. After a minute, add the wine and stir constantly for 2 to 3 minutes or until most of the liquid is absorbed.
Remove and discard the bay leaves from the broth. Add the broth to the skillet slowly, 1 cup at a time, stirring constantly, until all of the broth is absorbed, the rice is cooked and creamy and beets are tender. This should take about 20 to 25 minutes (if risotto is dry, add more broth or water). Finally, stir in the Parmesan.
Meanwhile, heat the remaining oil in a separate skillet over medium heat. Cook the garlic for 1 to 2 minutes or until fragrant. Stir in beet greens and remaining salt and pepper; cook for 3 to 5 minutes or until the beet greens are wilted.
Plate the risotto and top with beet greens and goat cheese.
Winter, spring, summer, or fall – this Beet Risotto with Greens and Goat Cheese is one you can enjoy year-round. If the combination of beets and goat cheese alone hasn’t hooked you, how about this – arborio rice simmered in a white wine and veggie broth reduction and then topped with parmesan cheese. Talk about delicious, it’s downright sinful. Better yet, the presentation rivals the taste with the same force of awe and wonder.
Tis the season, now that you’ve mastered working fall vegetables from the garden onto your plate, try to work other fruits and vegetables you like into your diet in new ways – in a Risotto with Pear and Blue Cheese.
Have a preference on your greens? Substitute arugula, spinach, or pea greens in for the beet greens.