Fall is in the air, which means more time to be in the kitchen cooking up warmer, cozier food. Well for me that is! So bring on the soup, chilli, risotto, all things comfort.
As you all know, risotto is a Fall fave in my household (see post here). And with our last harvest of the garden, beet risotto was a definite to do. Sweet and savoury, this dish is one that will be on repeat into the Winter months. And for my vegan friends, it is easily adaptable to suit your needs. I often forget how easy risotto is to make, which is always a thumbs up in my books. Plus look how pretty does this beet risotto look! 🙂
Here’s the dish –
Beet Risotto (yields 8 servings)
3 cups aborio rice
4 tbsp of unsalted butter/margarine/ or earth balance
1 large sweet onion
7 cups of low sodium vegetable or chicken broth
2 cups white wine
1/4 cups extra virgin olive oil
3-4 large beets, shredded
S&P to taste
1/2-1 cup pecorino cheese
In a saucepan, bring vegetable broth to a simmer
In another saucepan saute, butter, oil, onion, on medium heat until softened
Add the shredded beets and cook, stirring until pan is dry (about 12-15 minutes)
Add aborio rice to mixture, once coated add 2 ladles of vegetable broth
Once absorbed add 2 more ladles of vegetable broth
Repeat adding ladles of broth every five minutes on medium to low heat for 20 minutes
Mix in the white wine as you go (I’ll add in a ladle of broth + ladle of wine as I go – this is all up to you!)
Stir in the cooked beats and pecorino
Keep stirring until cooked. Add tbsp by tbsp of water or wine if it is still too thick
Top with rosemary, pecorino and a drizzle of olive oil
Last summer I was obsessed with all things watermelon and lime and this summer I am finding my fancy with the blend of watermelon and lemon – yumm so refreshing… After trying YamChops cold-pressed watermelon and lemon juice, I knew I had to start making this one at home; that $9.50 a pop is only justifiable as a treat. Instantly inspired to make my own, I was ready to do just that. Then came my ah-ha moment while harvesting beets from the garden. I thought why not add a few of these red beauties to pump up the nutrient value for this sweet juice (see their benefits here).
And that is how Beet-Melonade was born. To my anti-beet followers, trust me when I say – you won’t even recognize the beets in this one. Deliciously sweet with a subtle sour tang, this juice is by far my favourite combo this summer and best served cold. Give it a whirl and let me know your thoughts!
Juice or blend half of a watermelon, 1 lemon (I juice with rind) and 4-5 small-medium beets.
Happy Friday Friends! I know another juice post (#sorrynotsorry), but these two juice combinations are must shares, I promise I’ll keep it short!
Kiwi’s are a favourite snack of mine and not once did I ever think to add kiwi’s to my smoothie or juice, until now. I can’t believe I missed out on such a flavourful combination for so long. This Green Zinger will definitely leave you wanting more.
1 bunch of kale, 1 cucumber, 2 pears and 5 kiwi’s – best served on ice (my preference anyways!)
Next up, is my Sweet Beets combination loaded with antioxidants. Note- this one can get a bit messy, especially with a white kitchen!
2 carrots, 2 beets, a knob of ginger and 1-2 pomegranates – Voila Sweet Beets!