This post is dedicated to Inés. A graphic designer, a chef, an amazing photographer, blogger and more recently a florist. If I would have to describe her, I would say she’s a free spirit.
For the last couple of weeks, two or three times a week or so, she posts on Facebook pictures of her vegan dinner.
Her meals are so full of color. Her combinations of flavors and textures are so unique and unexpected to me, that she became an inspiration…
Since we harvested the last beets, I’m, like Inés, thinking and cooking in Technicolor.
Look at this risotto: a true explosion of color and flavor.
Roasted beets color the rice. A couple of minced fresh tarragon leaves bring hints of its fresh aroma and taste.
Some cream and grated parmigiano Reggiano make this rice simply glorious. Finally, tossing with chives will bring color and texture contrast.
I hope you like my recipe.
Beet Risotto with Tarragon | Ingredients for 4-6 portions
2 beets cut in julienne
1 Tbs. olive oil
3 garlic cloves finely sliced
3 Tbs. of butter
1 medium onion coarsely chopped
1 cup of rice
1 ½ cups of white wine
2-2 ½ cups of water
½ Tbs of fresh tarragon leaves finely chopped
Coarse sea salt
Freshly ground black pepper
½ cup of heavy cream
½ cup of Parmesan cheese, grated (I used Parmigiano Reggiano)
Chives for garnish
Preheat the oven to 400°F. Line a baking sheet with aluminum foil. In a bowl, combine the beets with the garlic and toss them with olive oil, some salt and pepper. Spread the beets in baking sheet and bake for 20 minutes. In a large saucepan on medium heat, melt the butter and sauté the onions and garlic until they are soft and transparent, 4-5 minutes. Add the rice and cook for 3 more minutes. Add the wine and cook for 5 minutes, stirring constantly, until almost absorbed. Add one cup of water and cook, stirring constantly until the liquid is almost absorbed. Add the beets and another cup of water, and keep cooking and stirring. Add the rest of the water, the tarragon, salt and pepper. This process can take around 30 minutes. Add the cream and cheese and stir. Serve immediately. Garnish with extra cheese and chives.
To print the recipe click here.
Etiquetas: beets, rice, tarragon