Smoked Beet + Lemon Risotto Recipe
Applewood Smoked Beets served over creamy Risotto.
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Ingredients
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For the Smoked Beets
For the Risotto
Method
Prepare the Smoked Beets
- 1
Smoke the Beets
Preheat your smoker to 225°F (107°C). Wash and trim the beets, then coat them with olive oil, salt, and black pepper. Place them in the smoker with applewood chips and smoke for about 2 hours until tender. Once done, remove from the smoker and let cool slightly before peeling. Slice the beets and drizzle with lemon juice.
Make the Risotto
- 2
Cook the Risotto
In a saucepan, heat the vegetable broth and keep it warm over low heat. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until translucent. Stir in the minced garlic and cook for an additional minute. Add the arborio rice and toast for a few minutes until the grains are coated with butter. Pour in the white wine and stir until absorbed. Gradually add warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This process should take about 18-20 minutes. When the rice is creamy and al dente, stir in the grated parmesan cheese, salt, black pepper, and chopped parsley.
