Cheesy Parmesan Risotto with Beet Greens

A few months ago I was introduced to home-made risotto for the first time. I think it goes without saying that it was delicious, but I was even more intrigued by how it was made. It very quickly turned into a cooking “bucket-list” item for me.

So I’ve been looking forward to “taking a stab at it” for a while now, and finally got my chance last night. Our CSA box this week came with some gorgeous beets and one of the recipes our farmer shared was a Beet Greens Risotto. Ah-ha! The moment had come!

Reading through his instructions I had some trouble understanding exactly what he meant, so I took to the Internet to see if I could find something similar. And that’s how I stumbled upon Katie’s Cucina‘s Cheesy Parmesan Risotto with Beet Greens recipe.

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Ingredients:

1 tbsp olive oil
1/4 cup onion, diced
1 clove garlic, minced
Beet greens (from at least 3 beets), rinsed well and chopped
1 tbsp butter
1/2 cup arborio rice
1-1/2 cups chicken broth
1/4 tsp crushed rosemary
1/8 tsp ground black pepper
1/4 cup heavy cream
1/4 cup grated parmesan
1 tsp balsamic vinegar

Directions:

1. In a large pot, on medium-high heat add olive oil, diced onion, and garlic. Mix well and cook for 3 minutes. Then add beet greens, mix well, and sauté for 5 minutes until wilted. Remove from the skillet and place in a bowl (set to the side).
2. Add butter to the same pot and let it melt. Then add the arborio rice to the pot. Let it toast for 1 minute, mixing well. Add 1/4 cup of the chicken broth, mix well until all the broth has evaporated, then add another 1/4 cup. Repeat until all the broth is used, evaporated, and rice is almost cooked.
3. Add the crushed rosemary, black pepper, and heavy cream. Mix well until cream is almost evaporated then mix in grated parmesan. Plate the risotto and nestle the beet greens on top. Drizzle a half tablespoon of balsamic vinegar over the greens.


The only things I changed/adjusted from this recipe was: 1) I used a bit more than 1/2 c. of arborio rice, 2) I used fresh rosemary (also from our CSA) instead of crushed, dried rosemary and just chopped it very finely, and 3) I ended up using half-n-half instead of heavy cream because I had forgotten to get that ingredient at the store.

So there you have it. All-in-all I’d say it was a “cooking adventure” success!

(Recipe loved and found on Katie’s Cucina‘s website.)

 

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