Light and healthy beet risotto will make a devilishly good dish for Halloween.
It is starting to feel like Fall and Halloween around here. Our house is decorated inside and out. There is Halloween candy in the stores (Christmas decorations too but I am ignoring them!) There is a nip in the air and an excitement is starting to build. One of my favorite vegetables is coming into season, beets. Time for beet risotto. The color makes this a perfect dish for Halloween. I might call it Witches Blood and Maggots! I told my daughter it was bloody Halloween rice which made her giggle then dig in. Luckily she loves beets so it is pretty easy to get her to eat the risotto.
Even as a kid I loved beets. I know I was a weird kid. I loved to take some of the pickled beets out of a jar and munch away. It probably helped that my grandfather loves beets too so we would eat them together. For a long time I only bought the jarred beets and never cooked them on my own. It is so easy; I now have to wonder why. Cut off the top of the beets. Wrap them in foil and throw them in the oven for about 1 hour. Tada – done.
I really embraced the red color of the beets in this dish. I normally make risotto with white wine but since the beets were going to turn the risotto red anyway, I threw in red wine. You can use whichever wine you have open or skip the wine. If you don’t want to use wine, just use extra broth. If you want to make this vegetarian, use vegetable broth instead of chicken broth. My personal preference is to use chicken broth just because I prefer the taste. If you don’t have shallots, use onions. Make it your own though, and use what you like. It is OK to substitute. In fact I think it is the best way to learn to cook and improve your cooking. When you improvise you learn about different flavor combinations.
Sometimes risotto can seem really daunting. You feel like you have to stir forever but, in fact, you don’t have to stir the entire time. You need to stir the rice really well in the beginning and after each addition of broth. Then just stir frequently while you are preparing the rest of dinner or cutting up the beets. If your risotto seems a little tight at the end, add a little extra broth or water. Just don’t over cook it until it is mush. You want it slightly al dente just like pasta.
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- 3 beets scrubbed, ends removed
- 4 cups low sodium chicken broth or vegetable broth
- 1 tbsp . light butter
- 1/4 cup minced shallots or onions
- 1 clove garlic minced
- 1 cup uncooked arborio rice
- 1/2 cup red wine
- 1/4 cup grated Parmesan cheese 1/2 ounce
- 1/2 tsp . kosher salt
- Fresh ground black pepper
Preheat oven to 450°.
Wrap beets in foil and place on a baking sheet. Roast until a fork will easily pierce the beets, about 1 hour.
Take them out and let them steam in the foil (without opening) for about 15 minutes.
Take a paper towel and wipe off the skin of the beets.
Finely chop the beets.
In a 2 to 3 quart saucepan, heat the broth until it is barely simmering. Do not boil.
In a large saucepan, melt the butter over medium heat. Add the shallots and garlic and cook for a few minutes, until shallots are tender, stirring frequently.
Add the rice and cook and stir for 1 minute.
Add wine and simmer, stirring constantly,until wine is fully absorbed.
Keep rice at a simmer and add 1/2 cup broth. Stir vigorously and constantly until liquid is absorbed.
Add another 1/2 cup broth and stir vigorously for a minute then stir very frequently until broth is absorbed.
Repeat adding 1/2 cup broth and stirring very frequently until rice is just tender. The rice should be creamy but not mushy.
Stir in beets and heat until warm.
Turn off the heat and add Parmesan cheese, kosher salt and pepper.
If risotto is too thick, add a little broth or water. Serve immediately.
Cal 162/Fat 2g/Carbs 31g/Fiber 1g/Protein 4g I calculated 5 Weight Watcher Smart Points
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