Hey Michelle Obama! Way to turnip the beet!

Here are five recipes to help you turnip the beet in your kitchen.

2. Beet risotto

Eat, Run, Read
Combine fresh and succulent beats with fluffy risotto for a simple and tasty lunch or dinner.

By Mollie Zapata, Eat, Run, Read

3 medium-sized beets, cut into 1/2 –inch cubes (about 2 cups). I leave the skin on, but you can peel them if you like.
2 green onions, chopped
1 teaspoon olive oil
1 box Trader Joe’s Mushroom and Herb Risotto (or 3 cups risotto/Arborio rice)
3 cups water, vegetable broth, or chicken broth
Salt and pepper to taste
Parmesan cheese for sprinkling on top

1. In a medium-sized saucepan, heat oil. Add risotto rice and green onions and toast while stirring occasionally until the rice is browned (2-3 minutes).

2. Add 3 cups water or broth of your choice and TJ’s flavor packet (if you’re using the box mix), and beets. Bring to a boil, then turn to a simmer.

3. Cook, stirring occasionally, until liquid is absorbed. If the rice is still crunchy, add more liquid, a 1/2 cup at a time, until it’s done. (If you’re using the box mix, this should take about 20 minutes. If you’re using Arborio rice, it might take up to 45 minutes.)

4. Sprinkle with Parmesan cheese and enjoy! 

Read the full post on Stir It Up!

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