Yellow Beet Risotto Recipe
Vibrant yellow beets are as sweet as their red counterparts, and make a risotto the color of sunshine. Beet sugar is well complimented by a dry white wine, and a bit of crème fraîche adds just enough tang to make the dish pop on the palate. This recipe is sure to brighten your day!
2 cups vegetable stock or water
2 medium yellow beets
½ small yellow onion
1 tablespoon extra-virgin olive oil
1 yellow onion, finely diced
2 cups Arborio rice
1 bay leaf
1 cup dry white wine
5 cups vegetable stock, warmed
6 tablespoons unsalted butter
⅔ cup grated Parmigiano-Reggiano cheese
1/4 cup crème fraîche
¼ cup chopped fresh garlic scapes or chives
To make the puree: In a medium saucepan, bring the stock or water to a boil. Add the whole yellow beets and onion, reduce heat to a simmer and partially cover. Cook until the beet can be easily pierced with a knife, about 15 minutes. Transfer the vegetables to a bowl, reserving the cooking liquid. When the beets are cool enough to handle, peel them. Place the beets and onion in a blender or food processor and puree, adding cooking liquid as needed to make a smooth puree. Set aside.
In a large saucepan over medium heat, warm the oil. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes. Next, add the rice and bay leaf and cook, stirring, for 2 minutes. Pour the white wine into the pan and simmer until absorbed. Then, add the stock a ladleful at a time, stirring frequently until it is almost completely absorbed before adding more. When the rice is tender but firm to the bite, after about 20 minutes, remove the bay leaf. Add the yellow beet puree and stir to incorporate, then add butter, cheese, crème fraîche, and garlic scapes or chives. Season with salt and pepper. Serve immediately.
Suggested Wine Pairing:
Castello Delle Regine Poggio Delle Regine Bianco, 2013, $12
Dantello Pinot Grigio 2016, $8.25