Last Nights Dinner

As promised here are the recipes and pictures of the beet risotto and braised potatoes that I made last night. Soooo good!

Beet Risotto

4-6 servings

If you feel comfortable using vegetable broth cubes from the store go right ahead. If you are feeling more adventurous make your own! Make lots of vegetable broth and store in the freezer for months. To make your own take a large stockpot, or the biggest pot you have, and fill with water. Add in vegetables like onions, celery, carrots, mushrooms, leeks, turnips, or any other vegetables you like. Don’t worry about peeling the vegetables and chop into large pieces. For some flavor add in a bay leaf, thyme, parsley stems, and black peppercorns. I suggest not adding salt to your stock. This way you can accurately season your dish. Simmer for 30-45 minutes, strain, cool, and store! On another note, I have used both spinach and mustard greens in this recipe. I prefer the mustard greens for it’s peppery flavor, but at times my local grocery store does not carry it. Spinach is a great replacement.

3 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

3 large beets, peeled, and cut into ½ inch cubes

splash of water

1 cup Arborio rice

3 ½ - 4 cups vegetable broth

1 tbsp balsamic vinegar

1 ½ cup spinach or mustard greens

1. Heat the oil in a large pan. Add the onion and cook until translucent, about 5 minutes. Add in the garlic and cook one minute.

2. Add the chopped beets and a splash of water. Cover the pot with a lid and simmer for about 10 minutes, just until the beets are tender. Season with salt and pepper.

3. Once the beets are tender add in the rice, stir, and cook 5 minutes.

4. Slowly add in the vegetable broth, ½ cup at a time, stirring continuously until the rice is tender and you have used up all of the broth.

5. Once the risotto is tender remove from the heat, add the balsamic vinegar, and greens. Stir together until the greens are just wilted. Add more salt and pepper if necessary.

Braised Potatoes

Makes 4-6 servings

If you don’t have baby potatoes you can use regular russet potatoes. Just chop into 1-inch pieces.

3 tbsp olive oil

1 tbsp earth balance

½ red onion, chopped

2 cloves garlic, minced

1 ½ pound baby potatoes, cut in half

1 tbsp fresh rosemary, chopped

1 cup vegetable broth

1. Preheat the oven to 375 degree.

2. Heat the oil and melt the earth balance over medium heat. Add in the red onion and cook for about 10 minutes. Add in the garlic and cook for one minute.

3. Add in the potatoes and half of the rosemary. Season with salt and pepper. Cook until the potatoes begin to brown, about 10-15 minutes.

4. Add the stock and remaining rosemary. Cover pot and place in oven. Cook until the potatoes are tender, about 10 minutes (depending on size of potatoes).

5. Remove the lid and continue to cook in the oven until the stock has reduced, about 15 minutes.

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I’m thinking I will do a post on homemade vegetable broth in the upcoming days since many brands may contain gluten and homemade is just better. Until next time...kb