Beet and Coconut Risotto with Curry Leaf Butter

A truly elevated and seasonal spin on traditional risotto, this variation takes fresh beets and Indian-inspired flavors to make a memorable, deep red hued version of a dinner party favorite.

Serves 4
Recipe adapted from www.theguardian.com

Ingredients

• 1 (13.5 oz) can full-fat coconut milk
• 3 whole medium beets (about 1 ½ lbs total)
• 2 ½ cups hot vegetable stock
• 5 Tablespoons butter
• 3 medium shallots, peeled and finely diced
• 4 garlic cloves, peeled and minced, or 4 rehydrated Maranatha Farm Garlic Coins
• 1 Tablespoon grated peeled fresh ginger, or 2 rehydrated Maranatha Farm Ginger Coins
• Kosher salt
• 1 ¾ cups Arborio rice
• 5 Tablespoons Marsala wine
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 10-12 fresh curry leaves
• Grated zest of 1 lime, plus 2 Tablespoons lime juice

Method

1. Place can of coconut milk in the refrigerator for several hours or overnight so the cream separates and firms up. Scrub the beets well and place them in a large pot. Cover with cold water, bring to a boil, then reduce to a gentle boil and cook for 50–60 minutes, or until tender. Drain, rinse under cool water, and slip off the skins.
2. Roughly chop about 2 cups of the cooked beets, reserving the remaining beets for later. Add the chopped beets and 2 cups hot water to a blender and blend until smooth. Pour the purée into a large saucepan and stir in the hot vegetable stock.
3. Melt 3½ tablespoons butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the shallots, garlic, ginger, and 1 teaspoon salt. Cook, stirring frequently, for 8–10 minutes, until softened and beginning to turn golden.
4. Add the rice and stir for about 2 minutes. Pour in the Marsala wine and let it bubble until nearly evaporated. Add the warm beet stock one ladleful at a time, stirring occasionally and allowing the liquid to absorb before adding more. Continue until all the stock has been added and the rice is about 95% cooked—tender but still slightly firm in the center.
5. Open the chilled coconut milk and spoon the thick cream from the top into the risotto, stirring until creamy and combined. (Reserve the remaining coconut liquid for smoothies or another use.) Remove from the heat, cover, and keep warm.
6. Dice the remaining cooked beets into ½ inch cubes. In a skillet over medium heat, melt the remaining 1 ½ tablespoons butter. Add the mustard seeds, cumin seeds, curry leaves, and chopped chili and cook for about 30 seconds, until fragrant and sizzling. Stir in the diced beets and ¾ teaspoon salt, then cook for 6–8 minutes. Remove from the heat and stir in the lime zest and juice.
7. Taste the risotto and adjust the seasoning as needed. If it has thickened too much, stir in a splash of hot water to loosen it. Divide among shallow bowls and spoon the spiced lime beets over each serving.