Roasted Beet Risotto

Beets are one of my favorite vegetables, and I use them in a variety of ways in my kitchen; in my favorite  orange, carrot and beets morning juice, as a natural red/pink  food colorant, in beet and potato gnocchi, and in one of our house favorites, an easy beet caprese salad. So why not roast some beautiful farmer’s market beets, puree them and add them to a risotto recipe for extra yumminess and a colorful cuteness.

Ingredients:

• 1 cup pureed roasted beets (wash and wrap 2 small beets with foil and roast for 35-40 min, peel and puree in a small food processor)
• 1 cup of arborio rice
• 1/3 cup of white wine
• 2.5 cup of chicken broth
• 3 tbsp butter
• 1/2 onion chopped
• 1/3 cup grated parmesan cheese
• salt and pepper to taste
• Optional : Goat cheese

Directions:

1. Heat the broth in a small saucepan on low heat.
2. Heat butter in another heavy-bottomed pot to medium low heat
3. Add onion, pureed beets, salt and pepper to taste and cook for about 3 minutes or until onions look translucent.
4. Add all the arborio rice, and cook for about one minute.
5. Add wine, cooking and stirring until absorbed.  Add broth 1 cup at a time, stirring until almost fully absorbed before adding an additional cup.  Continue this until you’ve used all the broth, or until the rice is tender to your liking.
6. Stir in parmesan cheese, and a spoon of goat cheese, and remove from heat. Serve topped with more goat cheese and fresh chives.
7. Enjoy!

What’s for… Dinner?

Asparagus and Zucchini Risotto

Ingredients:

• one diced onion
• one cup Arborio rice
• 2.5 cups chicken broth
• 2 tbs extra virgin olive oil
• 2 tbs butter
• 1/3 cup white wine
• 1/2 cup grated pecorino romano (or parmigiano reggiano)
• 1 diced zucchini ( I used pipian zucchini)
• 1/2 cup asparagus ( steamed and blanched)
• optional: Pinot Grigio infused salami or prosciutto di parma

Directions

1.  Heat the broth in a small saucepan on low heat.

2.  Heat another pan with the olive oil to medium low heat; add zucchini, season with salt and pepper.  After 3 minutes add onion, cook another 5 minutes.
3.  Add rice, stirring until the rice begins to look translucent around the edges (about 3 minutes).

4.  Add wine, cooking and stirring until absorbed.  Add broth 1 cup at a time, stirring until almost fully absorbed before adding an additional cup.  Continue this until you’ve used all the broth, or until the rice is tender to your liking.  We prefer risotto that’s a little more firm, if you add too much liquid it can turn into mush.

5.  Stir in asparagus, cheese, remaining butter, and remove from heat. Serve topped with more parmesan cheese.

Buon appetito!