Why have I never made risotto before? It’s ludicrous really, because it’s so easy to make and so delicious. I had some roasted beets that I wanted to use up so I did a search on the good ol’ web. Beet Risotto came up and I had all of the ingredients on hand, particularly some arborio rice that I should really use up. The good folks at Canadian Living didn’t fail me (yet again!) and this recipe is a keeper. The addition of fresh thyme is the kicker. It goes well with the sweetness of the beets and the nuttiness of the parmesan cheese. This is just the start for me and with summer coming I want to make some spring vegetable risottos. What’s your favourite risotto? -bvox
Source: Canadian Living
4 cups veggie stock
2 tbsp extra-virgin olive oil
1/4 cup finely chopped shallots
1-1/3 cups short grain rice, such as arborio
1/4 cup dry white vermouth or dry white wine (I used vermouth)
1 tbsp fresh thyme
1-1/4 tsp salt
1/2 tsp pepper
1/3 cup grated parmesan cheese
1 tbsp butter
Wrap beets in foil; roast in 350°F oven until tender, about 1 hour. Peel and chop into 1/4-inch cubes to make 3 cups; set aside.
In saucepan, bring stock to boil; reduce heat to low and keep warm.
In large deep skillet, heat oil over medium-high heat; sauté shallots until softened and translucent, about 3 minutes. Add rice, stirring to coat and toast grains, about 2 minutes. Stir in vermouth until absorbed.
Now, have a glass of wine ready as you’ll be near the stove stirring and it’s a good excuse.
Add stock, 1/2 cup at a time and stirring after each addition until most of the liquid is absorbed before adding more, about 20 minutes total. Add beets, thyme, salt and pepper. Taste before adding last 1/2 cup; rice should be loose, creamy but not mushy, and still slightly firm in centre of grain.
Remove from heat. Stir in Romano cheese and butter; let stand for 2 minutes before serving. Sprinkle with more Parmesan and fresh thyme.