Beetrisottowithwalnutsandgorgonzolacheese Recipes

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BEET RISOTTO WITH WALNUTS AND GORGONZOLA CHEESE

So delicious! I was skeptical of the beets, but they are very yummy in this dish, and the shallots and Gorgonzola help mellow them out. A neighbor gave us his CSA for the week when he went out of town, and this recipe was included with the farm newsletter.

Provided by libbysnax

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9



Beet Risotto With Walnuts and Gorgonzola Cheese image

Steps:

  • Top and scrub clean 1 bunch beets. Steam them until tender, run them under water, and then slip the skins. When cool, chop the beets into 3/4 inch cubes; you should have about 2 cups.
  • In a small pan bring 5 cups unsalted chicken or vegetable stock to a near boil with 1 tsp sea salt.
  • In a large pan over medium heat, warm 2 tbs olive oil with 1 tbs unsalted butter. Finely chop and add 2-3 shallots. Sauté until soft and clear, about 10 minutes.
  • Add 1 1/2 cup Arborio rice, stirring frequently for 5 minutes. Add 1/2 cup stock and stir constantly until liquid is absorbed. Add more stock, about 1/4 cup each time. It should take about 20 minutes in all.
  • Before the last ladle of stock is added, stir in 4-5 oz crumbled Gorgonzola and 1/3 cup walnuts.
  • After the last bit of liquid is absorbed, add the chopped beets. Let risotto stand 5 minutes before serving.

Nutrition Facts : Calories 572.8, Fat 26.3, SaturatedFat 9.3, Cholesterol 28.9, Sodium 1070.2, Carbohydrate 66.6, Fiber 2.8, Sugar 0.8, Protein 18.7

1 bunch beet
5 cups unsalted chicken stock or 5 cups vegetable stock
1 teaspoon sea salt
2 tablespoons olive oil
1 tablespoon unsalted butter
2 -3 shallots
1 1/2 cups arborio rice
4 -5 ounces gorgonzola
1/3 cup walnuts

BEET RISOTTO WITH GOAT CHEESE AND WALNUTS

Make and share this Beet Risotto With Goat Cheese and Walnuts recipe from Food.com.

Provided by KelBel

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12



Beet Risotto With Goat Cheese and Walnuts image

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes.
  • Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
  • Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.
  • Add cheese, stirring until blended.
  • Sprinkle each serving with 1 tablespoon walnuts.

2 teaspoons olive oil
1 cup onion, chopped
1 cup arborio rice
1 tablespoon fresh ginger, minced
2 teaspoons fresh rosemary, finely chopped
1/2 cup dry white wine
3 cups beets, peeled and chopped
1/2 cup water
1/4 teaspoon fine sea salt
1 (14 1/2 ounce) can vegetable broth
1/2 cup goat cheese, crumbled
1/4 cup walnuts, chopped and toasted

ROASTED BEETS WITH WALNUT GORGONZOLA DRESSING

Provided by Todd English

Categories     Salad     Cheese     Nut     Vegetable     Appetizer     Roast     Vegetarian     Wheat/Gluten-Free     Basil     Walnut     Arugula     Beet     Fall     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 14



Roasted Beets with Walnut Gorgonzola Dressing image

Steps:

  • Preheat the oven to 425 degrees.
  • To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.
  • Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  • To make the Walnut Gorgonzola Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 to 3 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.
  • Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth. Transfer to the bowl with the walnuts and mix to combine.
  • Divide the arugula between 4 to 6 plates and top with equal amounts of beets. Serve immediately with a large dollop of Walnut Gorgonzola Dressing.

1 1/2 to 1 3/4 pounds beets, trimmed and halved
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
1 bunch arugula, well washed and torn apart
For the Walnut Gorgonzola Dressing:
2 tablespoons extra-virgin olive oil
1/4 cup chopped walnuts
1/4 red onion, thinly sliced
2 tablespoons chopped fresh basil leaves
1 tablespoon balsamic vinegar
1/4 teaspoon coarse salt
3 ounces Gorgonzola cheese
1/4 cup light or heavy cream

BEET RISOTTO

Beets add color and depth to this simple risotto.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 2h

Number Of Ingredients 9



Beet Risotto image

Steps:

  • In a heavy medium saucepan, heat oil over medium heat. Cook onion, stirring often, until golden brown and soft, about 10 minutes.
  • Add rice; stir to coat. Stir in wine; cook until reduced by half, about 3 minutes. Add 1/2 cup broth; simmer, stirring, until almost all is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, stirring until liquid is absorbed before adding more, about 25 minutes total.
  • Stir in beets, butter, and Parmesan; season with salt and pepper. Serve immediately.

2 teaspoons olive oil
1 small onion, minced
1 cup Arborio rice
1/2 cup dry white wine
3 cups reduced-sodium chicken broth, heated
1/2 recipe Basic Roasted Beets, cut into 1/2-inch dice
2 tablespoons butter
1/4 cup grated Parmesan cheese
Coarse salt and ground pepper

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