Beet and Syrah Risotto with Gorgonzola and Parsley-Walnut Pesto
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | ~1.5 hrs |
| Source | The Wine Lover Cooks with Wine (pg 100-101) |
| Yield / serves | 4-6 servings |
| Rating | Delicious |
Recommended wine: Syrah or Shiraz
Alternative wine: Cabernet Sauvignon
Ingredients
- 3 red beets, scrubbed
- 2 1/2 T olive oil
- kosher salt and freshly ground pepper
- 3 T unsalted butter
- 1 c chopped leek, rinsed
- 1 c chopped yellow onions
- 1 large shallot, minced
- 1 1/2 c Arborio rice
- 1 c Syrah or other dry red wine
- 4 1/2 to 5 c low-salt vegetable or chicken stock, heated
- 3/4 c crumbled Gorgonzola cheese
- diced yellow tomato or yellow bell pepper for garnish (optional)
Parsley-Walnut Pesto
- 3 T chopped walnuts, toasted
- 1 1/4 c loosely packed fresh flat-leaf parsley leaves
- 1 T roasted garlic
- 1/4 c olive oil
- kosher salt and freshly ground pepper
Preparation
To make the pesto: In a food processor, combine the walnuts, parsley, and roasted garlic and process until smooth. With the machine running, gradually drizzle in the oil to make an emulsified sauce. Season with salt and pepper. Transfer to a bowl, cover, and refrigerate.
Beets and risotto Preheat the oven to 375°. Coat the beets with 1/2 tablespoon of the olive oil and place in a roasting pan. Sprinkle with salt and pepper. Bake until tender when pierced with a knife, 45-50 minutes. Remove from the oven and let cool. Peel, dice, and set aside.
In a large saute pan or skillet, melt the butter with the remaining 2 tablespoons olive oil over medium heat. Add the leek, onions, and shallot and saute until they begin to soften, 7 to 8 minutes.
Add the rice to the leek mixture and saute until opaque. Add the wine and simmer, stirring constantly, until all the liquid is completely absorbed. Add 2 cups of the heated stock and simmer until the liquid is absorbed. Continue adding the stock in 1/2-cup increments and stirring until each addition is absorbed and the rice is al dente. Stir in the Gorgonzola and beets and heat through. Season with salt and pepper.
Divide the risotto among warmed pasta or shallow soup bowls. Dollop pesto on top or around the rims. Garnish with diced tomatoes or bell pepper. Serve at once.
