Beet Risotto with Fresh Garlic and Fava Beans

Sometimes it's nice to update an old favorite. I love risotto with beets, and I've posted about it before - here - but I tried it a few nights ago with a couple of new twists, and the results were so great I had to tell you about it.

Beet Risotto with Fresh Garlic and Fava Beans
Serves 3-4

200 g of your favorite risotto rice (I use arborio)
2 large raw beets, peeled and finely diced
1 large red onion, in large dice
2 cloves of fresh garlic, finely chopped (and some garlic greens are nice, too)
olive oil
butter
1,5 litres of vegetable stock
1 tbsp honey
2 tsp dried chipotle
2 tsp lemon juice
50 g smoked turkey, in thin strips
100 g hard sharp goat's cheese, shredded
handful of peeled, cooked fava beans (If using frozen, like I do, just blast them in the microwave for a minute, then peel.)

Heat the stock. Melt the butter and olive oil (as much as you'd like) in a large pan. Add the onion and the garlic (plus garlic greens if using) to the pan, and rfy on medium heat for a few minutes. Add the beet cubes. Turn the heat to high, and add the rice. Stir, while frying until rice is golden. (Actually, it's going to be a deep magenta, so just go on for a few minutes.)

Start adding the stock, working as with any risotto in small increments. You might not need all the stock, or you may need a little bit more. This particular risotto uses more stock than my other ones usually do, since the beets need a lot of liquid to cook. It will also take a little bit longer. (And if you run out of stock, just use hot water.) When the rice is done, and that is when it's soft but not mushy, stir in the honey, chipotle powder and lemon juice. Taste to see if you want any more seasonings, but remember that you still have to add the cheese, so don't salt. Stir in the turkey strips and most of the cheese. Serve, and top each serving with the bright green fava beans and a little bit more of the cheese.

Rödbetsrisotto med färsk vitlök, bondbönor och getost