A delicious vegetarian main dish or a side to a beautiful Roast Shoulder or Lamb
8 red beets, divided
⅓ cup olive oil, divided
¾ tsp salt, divided
½ tsp pepper, divided
4 ½ cups vegetable broth
2 bay leaves
1 onion, diced
1 Tbsp fresh thyme, finely chopped
1 cup Arborio Rice
1 cup dry white wine
⅓ cup Parmesan cheese, grated
2 cloves garlic, minced
4 cups loosely packed beet greens, chopped
½ cup goat cheese, finely crumbled
METHOD:
1. Preheat oven to 425°F. Toss together 6 beets, 2 tbsp olive oil, and 1/4 tsp each salt and pepper. Wrap each beet individually in foil; arrange on parchment paper–lined baking sheet. Roast for 25 to 35 minutes or until tender. Let cool slightly; peel and cut into wedges. Peel and dice remaining beets and set aside.
2 .In saucepan, combine broth and bay leaves; bring to simmer. Reduce heat to low to maintain heat.
3. Heat 2 tbsp oil in large skillet set over medium heat; cook diced beets, onions, thyme, 1/4 tsp salt and remaining pepper for 5 to 8 minutes or until beets and onions are slightly softened. Stir in rice; cook for 2 to 3 minutes or until well coated. Pour in wine; cook, stirring constantly, until most of the liquid is absorbed.
4. Add broth, 1 cup at a time, stirring until all of the liquid is absorbed before adding the next addition, until rice is tender, about 20 minutes. Stir in Parmesan. (If risotto is dry, stir in enough broth or water for desired consistency.)
5. Meanwhile, heat remaining oil in separate skillet set over medium heat; cook garlic for about 1 minute or until fragrant. Stir in beet greens and remaining salt; cook for 3 to 5 minutes or until wilted. Divide risotto among plates; top with roasted beets, beet greens and goat cheese.
Enjoy with a glass of Campbells The Sixties Block.
