Beetroot Risotto

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It seems as though I have been getting drowned out by Carlene’s post overdose lately, which of course, I have no problem with. More posts the merrier, right? Well I am now unemployed and loving it…Don’t worry, I didn’t get fired. So being that I am unemployed I have a great deal more time on my hands, meaning more cooking!

Upon arriving home one day I was greeted by a bag full of beets, what a nice surprise.

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I think?

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I have never cooked beets myself, although I make them all the time (inside joke), so I was curious to try something unique with them. After searching Tastespotting I came across this fantastic looking Beetroot Risotto and knew I had to try it for myself. Having only cooked risotto once, I was anxious to cook some more, since I now had a better idea of how it cooks.

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I based my recipe off of this Beetroot Risotto and made a few changes to suit the ingredients I had on hand and made it a little smaller, but it could still serve two people.

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Beetroot Risotto

  • ¾ Cup of Arborio rice
  • 600 ml Beef broth
  • 1 Medium size diced onion
  • ½ Tsp Minced garlic
  • 2 Medium sized beets
  • 1 Tsp Balsamic Vinegar
  • Feta Cheese
  • Salt & Pepper
  • Extra Virgin Olive Oil
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Before you start cooking the risotto, preheat your oven to 400°F, slice up the beets, put them on a pan, drizzle with some vegetable oil and sprinkle with salt and cook for about 25 minutes until tender.

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While the beets are cooking, start the risotto by frying the onion with a tablespoon of olive oil on medium heat until they become translucent, then mix the garlic in and continue cooking for 2 minutes. Once this is done, add your arborio rice, mixing into the oil and onions until the grains are lightly coated, then begin pouring your broth in a ½ cup at a time, continually adding more broth as the rice absorbs it, until reaching desired tenderness.

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Once your beets are done cooking, put one of the beets in a food  processor with the balsamic vinegar, puree and mix the puree into your risotto. Continue to mix it into your risotto until everything turns a beautiful magenta colour! Plate it, serving with feta cheese on top and a couple of beets slices on the side.

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If you are looking to impress, this is certainly the recipe to do so. Not only is it delicious, but the colour makes it look truly amazing.

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Enjoy,

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Bob

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4 responses to “Beetroot Risotto

  1. Pingback: I Just Ate That • Vegan Beetroot Risotto | Hallie Cochran

  2. I would try pairing it with red meat, perhaps a nice roast or steak.

  3. Looks beautiful! I’d love to try it! What could I pair it with?

  4. It looks like brains….

    Carlene

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