Beet Risotto

The beets were literally pushing themselves out of the garden, screaming to be cooked.

So I looked up some recipes and found this Beet Risotto on NYT Well Blog.

http://www.nytimes.com/2008/08/07/health/nutrition/07recipehealth.html

The recipe called for roasted beets, which is really just cooking them in a casserole dish in the oven for about an hour until they are soft and sweet.

I didn't like beets when I was little. I would often brag that I would eat anything - except sauerkraut and beets. Now I think they're delicious, although not as much pickled, and I'm especially excited that they came out of my garden. I had two giant ones, and there are a few smaller ones still in the ground.

The recipe also called for chicken stock, and I was going to use vegetable stock until I discovered that the can in my fridge had been there for an embarrassingly long time (longer than the milk...yikes). BUT never fear, I had one last bag of chicken stock in the freezer that I made back in November or December. And it was perfect, it smelled like I had just made it. Nothing wrong with a little protein.

Aaron and I learned how to make risotto last winter when we were looking for ways to use some leftover pumpkin from the famous annual pumpkin stew. Aside from the rice being a little expensive, it's really pretty easy. And honestly, there are few better smells than olive oil, butter, onion, garlic, and white wine cooking together. Oh. Man.

So this risotto had the roasted beets, the beet greens, and some cheese. Pretty basic, but super delicious. I recommend it if you have any inkling towards beets.

Pictures later, maybe.