I saw a nice bunch of newly harvested beetroots with greens, and decided to turn them into a risotto. I thought it would be nice to use everything: leaves, stalks, and of course the beetroots themselves. Turned out I was right, a this turned out to be a very tasty risotto. I roasted the beetroots and the stalks, and especially the stalks became very nice and crispy.

Beetroots (or beets) and Chard are related to each other. In Italian, this is also clear from their similar names (bietole and barbabietole). This risotto is more fancy than the simple risotto alle bietole I posted about recently, as the roasted beetroots and stalks are included as well and add flavor and texture.

Ingredients

For 2 servings

1 bunch beetroots with greens (about 4 medium beetroots)

130 grams (2/3 cup) risotto rice

600 ml (2 1/2 cups) homemade chicken stock or vegetable stock

60 ml (1/4 cup) dry white wine

1 small onion, minced

3 Tbsp butter

2 Tbsp olive oil

freshly grated parmigiano reggiano

salt

Preparation

Peel the beetroots and cut them into cubes (about 1.5 cm/.5 inch). Wash the leaves and stalks. Cut up the stalks into 2.5 cm (1 inch) pieces. Roughly chop the leaves.

Preheat the oven to 225C/440F. Put the beetroots in an oven-proof dish and add the olive oil. Toss to coat the beetroot on all sides.

Roast for 20 minutes at 225C/440F.

After 20 minutes, take out of the oven and stir.

Add the stalks and return to the oven to roast for another 20 minutes until browned and crispy.

Heat 2 Tbsp butter in a thick-bottomed frying pan over medium heat. Add the onion and sauté a few minutes until the onion is translucent. Meanwhile, heat the stock and keep it simmering.

Add the rice and toast the rice for a few minutes until the edges of the rice are translucent and the rice is very hot.

Add the wine and cook, stirring, until most of it has evaporated.

Add the leaves and stir to incorporate them.

Add a ladle of the hot stock and stir until most of it has evaporated.

Keep stirring constanly and adding stock when needed until the rice is cooked al dente, about 16-18 minutes.

Turn off the heat. Add the remaining tablespoon of butter and some freshly grated parmigiano reggiano.

Stir to mix and allow the risotto to rest for a few minutes before serving.

Serve on warm plates with the roasted beetroot on top or on the side.

Sprinkle with some freshly grated parmigiano reggiano.