Hello !! Long time no see, huh? Well, I’ve been super busy this summer with work and we also lost a very dear friend of our family, so there was nowhere else or nothing else we wanted to do than to be with our friends during this very sad time.
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Roasted Beet Risotto
Beets are one of my favorite vegetables, and I use them in a variety of ways in my kitchen; in my favorite orange, carrot and beets morning juice, as a natural red/pink food colorant, in beet and potato gnocchi, and in one of our house favorites, an easy beet caprese salad. So why not roast some beautiful farmer’s market beets, puree them and add them to a risotto recipe for extra yumminess and a colorful cuteness. Ingredients: 1 cup pureed roasted beets (wash and wrap 2 small beets with foil and roast for 35-40 min, peel and puree in a small food processor) 1 cup of arborio rice 1/3 cup of white wine 2.5 cup…
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What’s for… Dinner?
Asparagus and Zucchini Risotto Ingredients: one diced onion one cup Arborio rice 2.5 cups chicken broth 2 tbs extra virgin olive oil 2 tbs butter 1/3 cup white wine 1/2 cup grated pecorino romano (or parmigiano reggiano) 1 diced zucchini ( I used pipian zucchini) 1/2 cup asparagus ( steamed and blanched) optional: Pinot Grigio infused salami or prosciutto di parma Directions 1. Heat the broth in a small saucepan on low heat. 2. Heat another pan with the olive oil to medium low heat; add zucchini, season with salt and pepper. After 3 minutes add onion, cook another 5 minutes. 3. Add rice, stirring until the rice begins to look translucent around the edges…
