BLACK AND ARBORIO RISOTTO WITH BEETS AND BEET GREENS
The red from the beets will bleed into the white rice in this nutrient-dense risotto. Both the beets and the black rice contribute anthocyanins, flavonoids with antioxidant properties.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- To cook the black rice, combine with 2 cups water in a saucepan, add salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 40 minutes, until all of the liquid has been absorbed by the rice. Remove from the heat, remove the lid from the pan and place a dish towel over the pan, then return the lid. Let sit for 10 to 15 minutes.
- Bring the stock to a simmer in a saucepan. Season well and turn the heat to low. Stack the stemmed, washed greens and cut crosswise into 1-inch-wide strips.
- Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add the rice and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes.
- Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 10 minutes.
- Stir in the greens, the diced beets and black rice and continue adding more stock, enough to barely cover the rice, and stirring often, for another 10 to 15 minutes. The arborio rice should be chewy but not hard in the middle - and definitely not soft like steamed rice. If it is still hard in the middle, you need to continue adding stock and stirring for another 5 minutes or so. Now is the time to ascertain if there is enough salt. Add if necessary.
- When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another ladleful of stock, the Parmesan and the parsley. Remove from the heat. The risotto should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 768 milligrams, Sugar 7 grams
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Nantumbwe Doreen
[email protected]This was a delicious and easy-to-make recipe. The risotto was creamy and flavorful, and the beets and beet greens added a nice sweetness and crunch. The goat cheese was the perfect finishing touch. I would definitely recommend this recipe to anyone l
Alfred McClain
[email protected]This was a great recipe! The risotto was delicious and the beets and beet greens added a nice touch of sweetness. The goat cheese was a great finishing touch. I would definitely make this again.
Igoh Monik
[email protected]This dish was amazing! The risotto was creamy and flavorful, and the beets and beet greens added a nice sweetness and crunch. The goat cheese was the perfect finishing touch. I would definitely recommend this recipe to anyone looking for a delicious
Chrisantus Nyenekabe
[email protected]This was one of the best risottos I've ever had. The black and arborio rice gave it a lovely texture, and the beets and beet greens added a beautiful color and flavor. The goat cheese was the perfect finishing touch. I will definitely be making this
If Cc
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the unique flavor combination and the beautiful presentation. The risotto was creamy and flavorful, and the beets and beet greens added a nice sweetness and crunch. The g
Sad life
[email protected]This dish was delicious! The risotto was creamy and flavorful, and the beets and beet greens added a nice sweetness and crunch. The goat cheese was the perfect finishing touch. I would definitely recommend this recipe to anyone looking for a deliciou
RasoolBux Gajooo
[email protected]I love this recipe! The black and arborio rice gives the risotto a lovely texture, and the beets and beet greens add a beautiful color and flavor. The goat cheese is the perfect finishing touch. I've made this dish several times, and it's always a hi
Malik Khanzada
[email protected]This recipe was easy to follow and turned out great! I used a combination of black and arborio rice, and the result was a creamy, flavorful risotto with a beautiful deep color. The beets and beet greens added a nice sweetness and crunch. I will defin
Carlos Meneses
[email protected]This dish was a hit at my dinner party! Everyone raved about the unique flavor combination and the beautiful presentation. The risotto was creamy and flavorful, and the beets and beet greens added a nice sweetness and crunch. I would highly recommend
Buyinza Shira penny
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The black and arborio rice cooked up perfectly, and the beets and beet greens added a beautiful color and flavor. The goat cheese was the perfect finishing touch. I will definitely be
punaram khatri
[email protected]This black and arborio risotto with beets and beet greens was a delightful culinary experience. The combination of flavors and textures was exquisite, with the earthy sweetness of the beets perfectly complementing the nutty richness of the risotto. T