Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Friday, January 20, 2012

What to do with leftover roasted beets?

Y'all saw my post yesterday on Roasting beets. I was trying to decide what to do with the left-over beets (did I mention that Bill is not a fan of Beets either?)
If you love Beets you will love this colorful risotto.
Beet Risotto
2 medium size beets, roasted
2 1/2 cups chicken stock
1/4 cup olive oil
3/4 cup Arborio rice
1 cup red wine
Salt and pepper
1/2 cup parmigiano
3 tablespoons butter
Using cooled roasted beets, place in a blender or food processor along with 1 1/4 cups of stock and blend together. Stir into a saucepan with the remaining stock and bring to a simmer. In the Risotto pan, add oil, heat over medium heat. Add the rice to the oil and toast it for a couple minutes. Deglaze with the red wine. Slowly add the beet puree to the rice. Allow to cook down, then slowly add another ladle, until all the liquid is absorbed. Stir in the cheese and butter. Season with salt and pepper, to taste.
My risotto of course also had a citrus/fennel flavor, and was AmAzIng! You could use canned beets and puree them down just the same.
If you hate beets. . . you will hate this too.
Y'all enjoy~


Valerie Harrison (bellini) said...

I agree that this is a stellar way to use those beets. Loving it!

Justabeachkat said...

Happy Friday sweet friend!

I've never been a fan of beets, but I bet I'd love them the way you prepare them.

Happy weekend hugs,

Sara said...

I made this last night, as I found your recipe while looking for a way to use my leftover beets. My husband couldn't stop talking about it! Really delicious with such a sweet aroma. Ours was a happy house last night. Thanks for the great recipe.

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