Aug 02 2010
Dramatic Red Beet Risotto
1 1/4-pound beets, trimmed, rinsed, and peeled $1.50
1 tablespoon olive oil $0.18
6 – 7 cups vegetable broth $3.00
2 tablespoons butter $0.12
2 tablespoons olive oil $0.36
1 medium red onion, finely chopped $0.65
2 cups Basmati rice $1.75
3/4 cup freshly grated Parmesan cheese $2.25
2 tablespoons butter $0.12
1/4 teaspoon salt $0.01
1/4 teaspoon freshly ground black pepper $0.01
Total Cost $9.95
1.) Preheat oven to 450 degrees Fahrenheit.
2.) Place whole, peeled beets on a large piece of aluminum foil. Drizzle with one tablespoon olive oil and tightly wrap beets into a foil packet. Place packet on a baking sheet and roast until tender, about 45-55 minutes. Remove from oven and let cool.
3.) When the beets are cool enough to handle, cut them into 1/4″ cubes and set aside to cool.
4.) In a medium saucepan, warm vegetable broth over low heat. Keep at a bare simmer, covered.
5.) In a large saucepan, melt 2 tablespoons butter and 2 tablespoons olive oil over medium-low heat. Add onion, stirring occasionally until softened but not brown, 8 – 10 minutes. Increase heat to medium-high and stir rice into onions, stirring constantly for one minute. Pour in 3/4 cup of the vegetable broth, stirring until most of the liquid has been absorbed, about one minute. Reduce heat to low and ladle in another 1/2 cup of the warmed broth, stirring until the broth is almost completely absorbed.
6.) Continue adding 1/2 cup of broth at a time, stirring constantly and letting each addition be almost completely absorbed before adding the next. Continue this process for 20 minutes. The risotto is ready when the rice is mostly tender but with a hint of texture to it.
7.) At this point, stir in the roasted beets, Parmesan cheese, butter, salt, and pepper. Blend well and let it stand 3-4 minutes before serving.
8.) Serve and enjoy!
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