Jodie is a recipe-finding genius. Lately she’s been turning up all sorts of yummy recipes. When she sent me the recipe below, it couldn’t have been better timing. We had beets from our CSA, and all other ingredients were on hand save for a some blue cheese, which she grabbed from Trader Joe’s the day we made this.
Link: Rosy Beet Risotto on Flickr – Photo Sharing!.
I made a couple of mods
- Cut the beets into wedges before roasting, and roasted for only about 40 minutes, at 365 degrees
- Added 2 chopped stalks of celery, chopped beet stems and some random greens we had; the celery and beet stems went in just before adding the rice, and the greens went in during about the last 5 minutes of cooking
- Roasted 1 cup of walnuts for a few minutes, and added these along with the last of the blue cheese
A very, very tasty dish — and it’s fun to have purple risotto!
