Guy Fieri's Beet Risotto with Pecorino | Guy's Big Bite

Guy Fieri uses his vegetable juicer for a dish you won’t find at your local juice bar: Beet Risotto with Pecorino 😋 #GuyFieri #GuysBigBite #Beet #Risotto #FoodNetwork Watch Guy on #DDD, Fridays at 9|8c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/3tqKncb Subscribe to Food Network ▶ http://foodtv.com/YouTube We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Beet Risotto with Pecorino Level: Intermediate Total: 2 hr 5 min (includes cooling time) Active: 45 min Yield: 4 to 6 servings Ingredients 2 tablespoons extra-virgin olive oil 1/3 cup minced shallots Kosher salt and freshly ground black pepper 2 cups arborio rice 1 clove garlic, minced 1 cup red wine 4 cups fresh red beet juice 1 1/2 cups vegetable stock 2 tablespoons unsalted butter 1/2 cup finely grated pecorino, plus extra for garnish 2 tablespoons finely chopped fresh chives Roasted Red Beets: 4 to 5 red beets, washed of excess dirt 2 tablespoons extra-virgin olive oil 3 cloves garlic, roughly chopped 1 sprig fresh rosemary Kosher salt and freshly ground black pepper Directions Add the oil and shallots to a large, high-sided saute pan over medium heat. Sprinkle with a pinch of salt, then cover and sweat (do not caramelize) for 2 to 3 minutes. Add the rice and toast for about 5 minutes, stirring to coat the grains with oil. Add the garlic and cook, stirring, until aromatic. Deglaze the pan with the red wine. Meanwhile, in a medium saucepan, warm the beet juice and vegetable stock. Slowly add the beet juice mixture to the risotto pan, one ladle at a time, stirring and adding ladlefuls only once the previous has been absorbed. Cook in this manner until the rice is tender and all the liquid has been added, 30 to 40 minutes. Stir in the butter and then the pecorino. Taste for seasoning and adjust as needed. Serve garnished with Roasted Red Beets, more pecorino, and chives. Roasted Red Beets: Yield: 4 to 6 servings Preheat the oven to 350 degrees F. Place the beets in the center of a large piece of foil and drizzle with the olive oil. Add the garlic, rosemary and some salt and pepper. Crimp the edges of the foil together to seal. Roast until tender, 40 minutes. When cool enough to handle, remove the skins and cut the beets into dice. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Guy Fieri's Beet Risotto with Pecorino | Guy's Big Bite | Food Network https://youtu.be/lEZdoAJENG0