Serves 2
25 min
Thyme Beet Risotto with Walnuts
Recipe GLPR12bb50e90317d6
A vibrant, earthy risotto made from grated beets that are sautéed with garlic and shallots, then simmered in vegetable broth with fresh thyme. Finished with melted Parmesan and toasted walnuts for a nutty, sophisticated side dish. Gluten-free and naturally compliant with paleo and primal diets.
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Ingredients
2 large beets, peeled
1 tablespoon extra virgin olive oil
2 tablespoons minced shallots
1 clove garlic, minced
1 teaspoon fresh thyme leaves
1/4 cup vegetable broth
Salt and pepper to taste
1/4 cup grated Parmesan cheese
1/3 cup roughly chopped walnuts
Directions
Using a sharp blade or mandoline on the finest grating setting, grate the peeled beets into rice-sized grains. Work carefully to achieve a consistent texture without over-processing; if using a food processor, pulse gently in short bursts rather than running continuously.
Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers and is fragrant.
Add the minced garlic and shallots to the hot oil and sauté for about 30 seconds, stirring constantly, until they release their aroma and become translucent.
Pour the grated beets into the skillet and stir well to coat with the oil. Season generously with salt and pepper, then add the fresh thyme leaves and stir to distribute evenly.
Pour in the vegetable broth and increase heat to medium-high. Bring the mixture to a boil, stirring occasionally, then reduce heat to medium-low and maintain a gentle simmer.
Simmer for 5 to 7 minutes, stirring frequently, until the beet 'risotto' is tender and most of the liquid has been absorbed. The beets should be soft but still have a slight bite.
Remove the skillet from heat. Stir in the grated Parmesan cheese and chopped walnuts, mixing until the cheese is fully melted and incorporated throughout.
Taste and adjust seasonings with additional salt and pepper as needed. Serve immediately while warm and creamy.
