30 Days Project Part II: Day 14: beet risotto

Wondering what this project is all about? Check out my first post for Day 1 to get the back story.

Beet you glad you are reading todays post. I love beets but that was not always the case. I remember vividly the first time I enjoyed eating beets. My parents subscribe the Food and Wine magazine and frequently prepare meals from its monthly recipes. We made a Beet Risotto recipe torn from the pages of the magazine. The beet dish was excellent and I have enjoyed eating beets ever since. So what do you have to lose, give it a try, eat yourself some beets. Recipe include below.

Morning Routine.

Breakfast Cereal.

Roasted Beets and Sweet Potatoes all from the Farmers Market!

The Last of the Leftover Beet Risotto...

1. Beet Risotto (my revised version)
2. 7 cups  low-sodium vegetable broth
3. 4 tablespoons unsalted butter
4. 1/4 cup coconut olive oil
5. 1 large red onion, finely chopped
6. 2-6 large beets (12 ounces each), peeled and coarsely shredded, plus thinly sliced beets for garnish
7. 3 cups arborio rice (1 1/4 pounds) I use Carnaroli Rice from Lotus Foods
8. 6 ounces hard goat cheese, freshly grated (1 1/2 cups)
9. In a saucepan, bring the stock to a simmer; cover and keep warm. In a medium enameled cast-iron casserole, melt the butter in the oil. Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes. Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes. Spoon half of the beets into a small bowl.
10. Add the rice to the casserole and cook, stirring, for 2 minutes. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes. Stir in the cooked beets and cheese. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick. Spoon the risotto into bowls serve garnished with sliced beets.