In a comment response to my Halloween candy alternatives post, Tracy made the excellent suggestion of creating a pre-Halloween feast, given that there’s time since Halloween falls on a Saturday, and also to fill bellies so there's less room to gorge on candy. Tracy’s Halloween “gross-out menu” includes beet risotto (aka “Blood and Guts”), which another commenter requested. The beet risotto recipe follows below:
This method can be adapted to make any type of risotto you feel like having. I like to make it using whatever is on hand (roasted peppers, asparagus and peas, cooked chicken, etc.). This is also a great recipe to add puree (e.g., butternut squash or pumpkin) to. Here are some basic tips, followed by my beet risotto recipe:
Modified from Trish Magwood’s recipe on foodtv.ca
1. Wash and peel beets. Place beets in a medium saucepan, add 3 cups stock + 3 cups water. Bring to a boil, and cook for about 40-45 minutes or until fork-tender. Remove the beets and allow to cool (place in freezer to speed up cooling time if you need to), reserving the stock that the beets were cooking in. Grate beets and set aside.
2. In a wide saucepan over medium heat, add olive oil and butter. Add onion and sauté for about 5 minutes or until tender. Add garlic and continue to sauté for another minute.
3. Add rice to saucepan and stir to coat. Add wine and bring to a boil, cooking for 2 minutes.
4. Add the stock that the beets were cooking in, one ladle at a time. Before adding the next ladle of stock, allow rice to absorb all liquid in the pan. After the first 3 ladles, add the grated beets. Continue adding stock one ladle at a time and cook for about 18-20 minutes or until cooked to desired doneness. Season to taste with salt and pepper and add cheese if you’re using it (we don’t, due to my son’s allergies). Grate cheese over top for garnish.
Image credit: Clipart Graphics