I was staring at my kitchen the other night thinking...... what could I make with all these beets we have? Now I'm a list maker..... I make lists for everything I do (no seriously sometimes down to 15 minute intervals). Before my Mum came home from visiting my sister, I would make a Menu for the week every Saturday. I'm a big believer of not getting extra things at the store, they always seem to go bad and it's a waste. Well, my Mum had a wonderful garden this year.... this is how we ended up with 15 beets sitting in the refrigerator for a month.
I went to epicurious.com (love it) and searched beets..... This is how I came up with Chicken and Beet Risotto..... the only change I had to make was not adding the beet greens..... those, for obvious reasons, did not last a month.
Ingredients:
2 1/2 Cups Chicken Broth
1 Cup Water
4 Beets, cooked, skinned and chopped
1 Onion, chopped
1/2 lbs. Chicken, cut into 1 inch pieces
1 Cup Arborio Rice
1/3 Cup Dry White Wine (dry vermouth)
1 tsp Red-Wine Vinegar (apple cider vinegar if you're me!)
1/2 Cup Freshly Grated Parmesan
Freshly Ground Pepper to taste
Directions:
In a saucepan bring broth and water to a simmer and keep at bare simmer.
Wash and brush beets, cover them in cold water and boil for 45 minutes. Peel beets and chop.
Cook the onions in a large sauce pan with oil for 5 minutes. Add the chicken and cook till opaque, about 2 minutes.
Add rice to chicken mixture and cook, stirring constantly, 1 minute. Add wine and cook over moderate heat, stirring constantly, until absorbed. Stir in the beets and about 1 cup broth and cook at a bare simmer, stirring constantly, until absorbed. Continue simmering and adding broth, about 1/3 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes.
Remove pan from heat and stir in vinegar, grated Parmesan, black pepper and salt to taste.
I went to epicurious.com (love it) and searched beets..... This is how I came up with Chicken and Beet Risotto..... the only change I had to make was not adding the beet greens..... those, for obvious reasons, did not last a month.
2 1/2 Cups Chicken Broth
1 Cup Water
4 Beets, cooked, skinned and chopped
1 Onion, chopped
1/2 lbs. Chicken, cut into 1 inch pieces
1 Cup Arborio Rice
1/3 Cup Dry White Wine (dry vermouth)
1 tsp Red-Wine Vinegar (apple cider vinegar if you're me!)
1/2 Cup Freshly Grated Parmesan
Freshly Ground Pepper to taste
Directions:
In a saucepan bring broth and water to a simmer and keep at bare simmer.
Wash and brush beets, cover them in cold water and boil for 45 minutes. Peel beets and chop.
Cook the onions in a large sauce pan with oil for 5 minutes. Add the chicken and cook till opaque, about 2 minutes.
Add rice to chicken mixture and cook, stirring constantly, 1 minute. Add wine and cook over moderate heat, stirring constantly, until absorbed. Stir in the beets and about 1 cup broth and cook at a bare simmer, stirring constantly, until absorbed. Continue simmering and adding broth, about 1/3 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes.
Remove pan from heat and stir in vinegar, grated Parmesan, black pepper and salt to taste.
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