madbaker | Don't let the beet... drop

This week's Resolution Recipe: Beet Risotto.

1 small onion
1 lb red beets with greens (about 3 medium)
I added: 3/4 head garlic
4 cups water (I used about 3/4 cup lamb stock with the rest being water)
1/2 stick / 1/4 cup unsalted butter
1 cup arborio rice
1/2 cup grated Parmesan (about 1.5 oz)
1 Tbsp bottled horseradish ...really!

Finely chop onion and garlic and trim stems close to tops of beets. Cut greens into 1/4" wide slices and chop stems. Peel beets and cut into fine dice. In a small saucepan bring the water and stock to a simmer, keeping at a bare simmer.

In a 3-quart heavy saucepan cook the onion and garlic in butter over moderate heat until softened. Add beets and stems and cook, stirring occasionally, for 5 minutes. Stir in rice and cook, stirring constantly, for 1 minute. Stir in 1 cup simmering water and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue stirring and simmering and adding water, 1/2 cup at a time, until the rice is creamy and tender but still al dente, about 8 minutes. (There may be water left over.) Remove pan from heat and stir in Parm.

Serve topped with horseradish.

What worked: It was Maalox pink. The flavor was actually much better than I expected; the beets added bulk and meaty texture. It really needed the horseradish to kick up the flavor a bit though.

What didn't: It was Maalox pink. It was on the bland side, which I don't usually expect in a risotto. The wife suggested substituting a hard goat cheese for the Parm, which would add some more oomph.

Will I make it again? I may, but it's not going into the recipe box.