|
As fall descends on us and we clean up the last of our organic vegetable gardens before frost sets in we find ourselves pulling up the last of the tomato bushes that are still loaded with green tomatoes and hanging them in our patio rafters to ripen. For those of us who only have a few of those green tomatoes left just put them in a bowl with and apple and they will ripen smartly.
Now we can get to the remaining root vegetables and beets will be among them. For those of us who can them we may well are doing that. However, as our family shrunk in size we do not can or rarely freeze much of anything any longer.
Yet we still love beets and love cooking and eating them so let me share one of my favorite recipes with you.
Beet Risotto
First I preheat my oven to 350° F and then take two washed fresh medium beets and put on a foiled covered baking sheet. I then drizzle 1 tablespoon of olive oil over them and pull up the edges of the aluminum foil and fold together to almost cover the beets, just letting a little opening to allow the steam to escape.
Cook for 70 to 75 minutes or until tender. Remove from oven and let sit for 30 minutes.
Open the package carefully and remove beets and pour off any liquid into a ½ cup measuring cup and I now add enough water to fill that cup to the top.
Next pour that liquid into a medium sauce pan.
Cut the beets into wedges and set aside.
Now take a 3 quart sauce pan and add 2 tablespoons of olive oil, heat and then add 1 medium onion chopped and sauté until transparent.
Next add 1& ½ cups of Arborio or short grained rice and stirring gently cook for five minutes. Add two tablespoons of snipped fresh basil or 1 tsp. of dried basil.
Next add 28 ounces of vegetable broth or stock or for those who are not vegetarians you may add chicken broth or stock to the beet broth in your other pan. Heat to a boil and reduce heat and simmer for about five minutes.
Take 1 cup of this hot broth and add it to your rice mixture stirring gently over medium heat until the broth is absorbed. Now add ½ cup of broth at a time doing the same thing until you have used all the broth. This takes about 20 to 25 minutes depending on your stove. Cook until the rice is tender and creamy.
Now add the beet wedges and carefully reheat all.
Ladle into your bowls and sprinkle each bowl with some crumbled blue cheese and salt and pepper.
Garnish with some fresh basil leaves and enjoy this wonderful fall Mediterranean dish with some good crusty French bread which you can use to dip into your bowl or into a small side dish filled with lovely olive oil.
This recipe makes four hearty one meal servings or 8 first course servings.
“Tread the Earth Lightly” and in the meantime… May your day be filled with…
Peace, Light and Love,
|
Author Bio Box: Arlene Wright Correll
 For more gardening or cooking information click http://www.learn-america.com/
To see Arlene’s Gardens and to read her gardening diaries and to take a walk through her pictorial garden or click on Arlene’s Books where you can download or buy her gardening & cook books, including her new book, “The ABC’s of Wine and Beer Making”. Many of her articles written for Greenthumbarticles have paintings she has created of the subject and they can be seen at her “How to Do It” site. Remember to check out her artwork, especially of her fruits and vegetables. Many of her paintings are sold internationally and many of her works of art have been reproduced on note cards, post cards and other functional items and you can get Giclee prints of her artwork starting as low as $11.89 Arlene says, “All my royalties from the sale of my books, art, etc. go to the St. Jude Children’s Research Hospital and I thank you for visiting my sites.”
Didn't really find what you were looking for?
|
|
|
| |
|
|
![[Valid RSS feed]](images/rss.gif "Subscribe to our XML Feed for RSS")
(Read 50+ times)
