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Archive for March, 2012

A New Use For Peanut Butter!

I’m visiting the wonderful Brinda Berry, YA writer and author of The Waiting Booth and upcoming sequel, Whisper of Memory today. My topic is peanut butter, and I also mention my latest release, Cat Burglar in Training.

Here’s the link to Brinda’s blog and my post on peanut butter.

Recipe: Beetroot Risotto

Weekend Cooking Meme

Weekend Cooking is a chance to share the food love and is hosted by Beth Fish Reads. On Saturday mornings, publish your post — perhaps a cookbook review or maybe just some favorite food-related quotes.

Make sure to leave a link, so we can read what you have to say. I hope you’ll join in when your weekend (or recent) reading or movie watching fits in with the theme. Remember, the definition of Weekend Cooking is free and easy, if you think your post even remotely fits the theme, grab the button and sign in to Mr. Linky.


 

Beetroot Risotto with Horseradish

 

This year I’m making a point of trying out new recipes to increase my repertoire. When my husband told me the beetroot in the garden was ready, and I came across this recipe, it seemed like fate.

Beetroot Risotto with Horseradish and Greens.

4 tablespoons olive oil

1 large red onion. chopped

3 garlic cloves, crushed

400g/13 oz risotto rice

1.3 litres/2 1/4 pints hot Vegetable Stock

425g/14 oz cooked beetroot, finely diced

4 tablespoons roughly chopped dill

1 – 2 tablespoons freshly grated horseradish or 1 tablespoon hot horseradish from a jar

50g/2 oz salted macadamia nuts or almonds

salt and pepper

mixed salad leaves, to serve

Method:

Heat the oil in a large, heavy-based pan. Add the onion and garlic and fry gently for 3 minutes. Add the rice and cook for 1 minute, stirring.

Add 2 ladlefuls of the hot stock and cook, stirring frequently, until almost absorbed. Continue in this way until all the stock is used and the rice is creamy but still retains a little bite. This will take about 20 minutes.

Stir in the beetroot, dill, horseradish and nuts. Season to taste with salt and pepper and heat through gently for 1 minute. Spoon the risotto on to plates and serve with mixed salad leaves.

Shelley’s Notes

1. I used basmati rice instead of risotto rice. I always use basmati rice because it doesn’t go soggy, and I like it better.

2. I never bother with the slow addition of the stock. I just dump it in all at once. It’s quicker and it works for me!

3. I didn’t have any salted nuts on hand. Instead I used some raw almond slivers and toasted them for about thirty seconds in a dry fry pan. If you do this, don’t take your eyes off them. The little blighters burn quickly.

This recipe turned out really well and took 30 minutes from start to finish. I’d never have thought of combining beetroot and rice, but it was delicious. Hubby liked it as well, so we’ll be having it again.

How often do you try new recipes?



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