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GoFarm Blog

Beet Rissoto


Easy Watercress Soup

Ingredients

  • 7 cups vegetable stock

  • 4 tablespoons unsalted butter

  • 1/4 cup extra-virgin olive oil

  • 1 large sweet onion, finely chopped

  • 2 large beets (12 ounces each), peeled and coarsely shredded, plus thinly sliced beets for garnish

  • 3 cups arborio rice (1 1/4 pounds)

  • 6 ounces young pecorino cheese, freshly grated (1 1/2 cups)

  • 2 teaspoons poppy seeds, plus more for garnish


Instructions

  1. In a saucepan, bring the stock to a simmer; cover and keep warm.

  2. In a medium casserole, melt the butter in the oil.

  3. Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes.

  4. Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes.

  5. Add the rice to the casserole and cook, stirring, for 2 minutes.

  6. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes.

  7. Stir in the cooked beets, cheese and the 2 teaspoons of poppy seeds. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick.

  8. Garnish with sliced beets and poppy seeds and serve.


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GoFarm is a nonprofit organization with a mission to train and support local farmers, connect people with local agriculture, and increase equitable access to nutrient-rich food grown in Colorado. ​

We envision a local food system that is equitable, resilient, environmentally sustainable, and inclusive. One in which farmers and farm workers have the resources they need to thrive and farm safely, community members have reliable access to healthy, local, and sustainably grown food, and everyone feels inspired to engage in their local food community.

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