Thursday, March 4, 2010

Red Beet Risotto with Mustard Greens and Goat Cheese

Bored of the same old thing, I've been experimenting with different vegetables lately. I'm fortunate enough to live near one of the best markets in the world, so why continually buy green beans and cucumber when there's so much else to choose from? Lately I've cooked recipes with celeriac (which I adore), Jerusalem artichokes (also wonderful), and a few days ago I made a winter salad with Belgian endive and radicchio -- both of which I've used before but never together in a salad. It's been one food epiphany after another, which is quite a feat in the dead of winter.

When on
e of my Twitter followers suggested recently that I try mustard greens, I couldn't resist. I initially thought salad, but then I came across this recipe and knew I had to try it. Not only because the mustard greens are left raw but because beets and goat cheese are among my favourite flavour combos.

While chopping up the mustard greens I tried some, and wow, the name could not be more appropriate. They have a piquant Dijon mustard quality about them that's unexpected but so good. I was planning to use the leftovers in a salad with Dijon vinaigrette but now I think that'd be mustard overload. Perhaps something with less bite, such as a creamy buttermilk dressing, would work better.

But, I digress. The risotto. Much to my delight, this wasn't a heavy, stodgy risotto at all, on the contrary it was light, creamy, and flavourful. A variety of textures, from the softness of the goat cheese, to the slight bite of the beets and rice, to the crispness of the greens. And the beet juice infuses the risotto with a delightful ruby hue, very photogenic.

Though I had this as a main course, you could easily serve it as a side as well. I think you'll like it!

Red Beet Risotto with Mustard Greens and Goat Cheese

Bon Appetit | February 2007


1/4 cup (1/2 stick) butter
2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
1 1/2 cups chopped white onion
1 cup Arborio rice or medium-grain white rice
3 cups low-salt chicken broth or vegetable broth
1 tablespoon balsamic vinegar
1 1/2 cups chopped mustard greens
1 (5 1/2-ounce) package chilled soft fresh goat cheese, coarsely crumbled

Melt butter in heavy large saucepan over medium heat.

Add beets and onion. Cover; cook until onion is soft, about 8 minutes.

Mix in rice. Add broth and vinegar. Increase heat; bring to boil.

Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes.

Season with salt and pepper.

Spoon into shallow bowls. Sprinkle with greens and cheese and serve.

Serves six

*I found this recipe on epicurious, and in the notes it was suggested that you could replace the goat cheese with Parmesan if desired. I personally love the combination of beets and goat cheese so I left the recipe as is.


1 comment:

  1. Hooray! I'm glad you tried them and liked them! Another mustard green convert. Yes!