Beet stalks and leafy tops are in fact the most nutrient-rich part this hearty root vegetable, so don’t throw them away. Instead use the entire plant to make this flamboyantly pink ruby risotto.
Beet greens are an excellent source of vitamin c, k, a, b1, b2, b3, b6 and e. They are also a source of copper, potassium, manganese, magnesium, fibre, calcium iron, pantothenic acid, phosphorus, zinc and folate.
Equally, king oyster mushrooms are also an excellent source of vitamins such as niacin, riboflavin, pantothenic acid as well as folate, vitamin b6, and thiamine.
Minerals in oyster mushrooms include phosphorus, potassium, copper, iron, magnesium, zinc, manganese, and selenium.
And so, this simple recipe will help you make the most of these two highly nutritious ingredients.
INGREDIENTS ------------------
serves 2-3
RISOTTO
1 bunch beetroot:
ca. 4 - 5 roots
stems - cut in smaller stalks
leafy greens - roughly chopped
750 ml beetroot stock: 750 - 800 ml filtered water, 4 -5 roots of the beets, handful of wild dry mushrooms, 1 tbsp cooking oil, 2 garlic cloves, 1 bay leaf, 3 whole allspice berries, 6 whole peppercorns, 1 tbsp unrefined salt, dry herbs: marjoram, oregano, thyme
250 g arborio rice
1 shallot, finely chopped
1 garlic clove, finely chopped
125 ml white wine
40 ml extra virgin olive oil
vegan cheese alternative [optional]
unrefined salt to taste
black pepper, freshly ground
KING OYSTER MUSHROOMS SCALLOPS
2 king oyster mushrooms, stalks cut into 3 - 4 large 'scallops'
caps removed and retained for another recipe
3 tbsp extra virgin olive oil
1 garlic clove, minced
1 tbsp fresh parsley chopped
METHOD ---------------------
Start by making the beetroot stock. Separate beetroot from the stalks and wash the roots thoroughly with a brush. Do not peel the beets before cooking. Heat the cooking oil in a large pot or pressure cooker [saute mode]. Add all stock ingredients [except water and beetroot] and saute for 3 minutes. Add beetroot, pour in the water and bring to boil. Lower the heat to medium low, cover the pot and cook beets until tender, depending on the size of the beets - approx. 40 - 60 min [pressure cooker on 'High' for 17-20 min].
Meanwhile marinate the king oyster mushrooms scallops in a marinate made of olive oil, minced garlic & parsley.
When beetroots are cooked, strain the stock to a glass container ready to be used when cooking the risotto. Set the beetroots aside to cool down and then remove the skins. It will peel off easily with a small knife or fork. Optional: if you're making this recipe without king oyster mushrooms, divide cooked beets in half, roughly chop one half and cut the other half into wedges. You can garnish the risotto with warm beet wedges instead. Otherwise chop all beets.
To make risotto, heat the oil in a large saucepan. Add the onion & garlic and cook over medium heat for 3 minutes, or until soft not allowing it to brown.
Add the rice and turn up the heat and stir until translucent.
Next pour in the wine and keep stirring until alcohol evaporates and leaves the rice with a tasty essence.
Add the first ladle of beetroot stock and a good pinch of salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
Add the chopped beetroot.
Keep adding ladlefuls of stock, stirring gently, allowing each ladleful to be absorbed before adding the next. This will take around 15-20 minutes or until the rice is tender and creamy [as every risotto rice is slightly different, you may not need to add all the stock, or you may run out of it, in such case you will need to add a little hot water]. [If making the risotto in pressure cooker, after adding the chopped beetroot, add all the stock, seal the pressure cooker, set on 'High' and cook for 7 min + 10 minutes natural release].
Meanwhile cook beet stalks in a small amount water and 1 tsp of unrefined salt until tender. Once cooked drain the water and using a hand blender blitz the stalks until smooth. Set aside and season with more salt if needed.
Heat the cooking oil in a medium pan, add the leafy greens and cook, stirring frequently, until the greens wilt and shrink, about 3 minutes. Set aside.
When risotto is about 10 minutes away from being ready, transfer the marinated king oyster mushroom scallops to a heated pan and saute over medium high heat, 5 minutes on each side, until golden. Season with salt and more parsley at the end of cooking.
Remove risotto from heat and leave for 2 minutes.
Garnish with beet stalk cream, sauteed leafy greens and top with king oyster mushrooms or warm beetroot wedges. Sprinkle with fresh parsley and roasted black pepper.
You can also skip King Oyster Mushrooms and top the risotto with vegan feta & crispy beetroot wedges instead.
Wine Pairings with Beet Risotto
The risotto pairs well with a crispy sparkling wine served at a perfect 8-10°C temperature. Pick a brut champagne or a good quality prosecco. The effervescence curbs the creaminess of this dish and the sweetness of the beets is greatly complimented by the acidity of the wine.
Prefer a red wine? Pinot noir or a light easy drinking red wine like dolcetto would also be a perfect match for this dish.
You might also like: Linguine with Beet, Asparagus & Green Pesto
コメント