Serves 6.
Ingredients
3 cups peeled and diced red beets (3-4 large beets)
2 tsp olive oil
1 small yellow onion, diced
1-1/2 cups arborio rice
1 tsp fresh thyme leaf (or 1/2 tsp dried thyme)
1/2 cup dry white wine
3-1/4 cups vegetable broth (I like Pacific Organic), or chicken broth
2 Tbsp butter
4 oz sliced beet greens
2 oz soft goat cheese (I like garlic and herb cheese)
2-4 oz grated Parmigiano-Reggiano cheese, to taste
1/2 tsp fresh black pepper, or more to taste
Directions (pressure cooker)
Note: I use a 6-quart electric pressure cooker, so if you have another type, you'll have to make some adjustment in the recipe.
Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil, and when the oven is hot, roast the diced beets for 15 minutes. Remove from the oven and set aside.
Set the pressure cooker to Browning, and heat the oil. Stir in the onion, and cook for 2 or 3 minutes, until the onion is translucent.
Next, add the rice, and cook, stirring, for 4-5 minutes, until the rice is coated with the oil and very lightly starting to brown. Add the beets and thyme. Pour in the wine, which will bubble immediately. Stir for 1 minute, until most of the wine has been absorbed. Pour in 3 cups of the broth, and turn the cooker off.
Lock the top in place. Set on High Pressure for 6 minutes. It helps to set your own timer when the pot comes to full pressure, so you'll know when the cook time ends.
When the cooker switches to Keep Warm, immediately Quick Release the pressure. After the pressure indicator drops, carefully remove the top.
Switch the cooker to Browning. Add the remaining 1/4 cup of broth and the beet greens. Then, stir in the butter and cheeses. Cook for 1 minute, stirring vigorously, until the greens wilt and the cheeses have melted. Stir in the black pepper. Taste, and add salt, if needed.
Turn off the pot, and serve the risotto immediately. Any risotto that sits in the pot will begin to thicken as it cools.
Directions (stovetop)
Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil, and when the oven is hot, roast the diced beets for 15 minutes. Remove from the oven and set aside.
For 1-1/2 cups of rice, increase broth to 5 cups.
Bring the broth to a steady simmer in a saucepan on top of the stove, or in the microwave.
In a heavy 4-quart pot, heat the oil. Add the onion and cook until translucent. Add the rice, and stir to coat the grains. Stir in the beets and thyme.
Remove pan from the heat; add wine, and stir (be careful, the liquid might splatter when it goes into the pan). Return the pan to the burner. When the liquid is mostly absorbed, begin adding stock, 1 cup at a time, waiting for each to absorb almost entirely before adding more. Stir almost constantly.
When you add the final cup of stock, add the beet greens and butter. When the liquid is almost absorbed, remove the pan from heat and stir in the cheeses. Use a wooden spoon to stir vigorously, until all of the cheese is melted.
Serve hot.