- 2 pounds beets, plus 1 additional beet
- 2 tablespoons white balsamic vinegar
- 2 tablespoons sugar
- 1 teaspoon salt, plus more to taste
- 3 cups vegetable stock
- 1 tablespoon butter
- 1/2 medium yellow onion, diced
- 1 cup Arborio rice
- 1/4 cup Greek yogurt
- 1 tablespoon chopped chives
- Black pepper
- 4 tablespoons goat cheese (optional)
- 2 tablespoons toasted pistachios
- Zest of 1 lemon
- 4 teaspoons chopped baby beet greens (optional)
- Preheat oven to 400-425 degrees . Wrap a beet loosely in foil; roast for 45 minutes to an hour or until tender. Let cool, rub off skin, and dice.
- Thinly slice remaining beets and spread in an even layer in a tall saute pan. Add vinegar, enough water to cover, sugar, and salt. Cover with a piece of parchment paper and cook over medium heat until the beets are soft and the liquid had reduced to a glaze. If the liquid evaporates before the beets are cooked add a little more water and cook longer. Transfer to a blender and puree, adding water as needed to make a thick and smooth puree.
- In a small pot, warm vegetable stock. In a medium saucepan, melt butter and add onion. Cook until softened. Add Arborio rice and stir, toasting the rice. Add warm stock 1/2 cup at a time, stirring often, waiting until the liquid is almost fully absorbed before adding the next 1/2 cup. When the rice is tender, stop adding the stock. Fold in 3/4 cup beet puree, Greek yogurt, and chives. Stir vigorously to incorporate. Add a little more stock if the risotto is too thick. Add more salt and pepper
- Divide the risotto between 4 plates. Sprinkle with roasted beets, goat cheese, toasted pistachios, lemon zest, and baby beet greens.
- Recipe provided by Annie Pettry, chef and parter at Decca in Louisville, Kentucky.
- Photo credit: Decca restaurant