Beets, the underdog vegetable that was lost in sands of time. Originating from the hanging gardens of Eden, the beet quickly came to high regard in Ancient Rome where they developed methods to grow them outside of the Spring and Fall harvest season. But in modern times the beet has become shunned to the “Hall of Shame” and overlooked for the potential that it has. Even Obama cast the poor fellow out of the White House garden.
What was first used for its green chard-like leaves, was then discovered to possess a sweet and earthy root. The end result is the beet that now grows around the world for its popularity; and its time for its long overdue comeback! And what better way than to add it to the universal dish known as risotto. The go-to for any young cook looking to mess around with flavor profiles or the easy-peasy way out when a vegetarian walks in the room. The beauty of risotto is you can make the base ahead of time to save space and time in your kitchen.
If ya do it right, your “Badly Beeten Risotto” is going to look (and taste) just as smashing.
Using local beets, we’ve thrown in spring peas to the mix, not only because the flavors go hand in hand with the sweet and earthy profiles, but the colour combination gives the dish a fancy pants feel with minimal effort. Simplicity goes a long way here, giving you more time to sit back, relax and focus on the jams.
Before you bust out your food-mallet and get angry, stream these tunes!
- 5 cups Vegetable Broth
- ½ White Onion, chopped finely
- 2 cloves Garlic, chopped finely
- 1 tbsp Vegetable Oil
- ½ cup White Wine
- 2 cups uncooked Aborio Rice
- ½ cup grated Parmesan
- ¼ cup Cannabutter
- 3 cooked Red Beets, 2 diced and 1 pureed in blender
- 1 cup Spring Peas, cooked
- ½ cup Goats Cheese
- Grandaddy Purple. This indica crossbreed gives off a sweet and earthy flavor that matches well and gives a well bodied addition to this late summer dish. The plant leaves are also known for their deep purple shade, keeping up with the colour scheme of the day. We are coordinating outfits today ladies and gentlemen. Get more information via Leafly.com here.
Step 1: Heat vegetable broth in a large pot and keep warm on a back burner.
Step 2: In a large shallow pot, preferably a rondeau pan (the more surface area your pot has, the easier the cooking process will be) sauté your onion and garlic on a medium-low heat with vegetable oil.
Step 3: When your vegetables are tender and see through, add your rice and toast for 2 minutes. Add your wine at this point and stir occasionally until wine is absorbed and cooked off, about another 2 minutes.
Step 4: With a large ladle add hot vegetable broth to your rice and stir a minimal amount of times. Wait for liquid to absorb into rice before adding another ladle. Continue this until all stock is used and rice is cooked and tender, this should take 8-10 minutes.
Step 5: Remove your rice from head and stir in butter and parmesan. Run your spoon through the risotto, it should stay in place and not fall back down. Adjust accordingly with more butter or parmesan, if rice is too thin then add more parmesan or vice versa.
Step 6: Stir in pureed and diced beets thoroughly and then carefully fold in peas making sure not to bleed the colour too much onto peas.
Step 7:Spoon onto plate and garnish with goat cheese and microgreens.
The Osmonds’ song and video for “Crazy Horses” is just that, crazy!
01. Electric Citizen - “Hide it in the Night” 02. Tractor - “King Dick II” 03. Blackwater Holylight - “Sunrise” 04. Acid King - “Busse Woods” 05. Windhand - “Hyperion” 06. Alice Cooper - “Devil's Food” 07. Kvelertak - “1985” 08. Van Halen - “I'm the One” 09. KISS - “Parasite” 10. The Osmonds - “Crazy Horses” 11. Alice in Chains - “Sludge Factory” 12. Slow Season - “Damascus” 13. Rainbow - “I Surrender”
ABOUT THE AUTHOR:
- Danny P. is a Toronto, Canada-based chef with a love for music, food and baking (both kinds). He may be stuck in the ‘70s, but he is definitely not stuck in his ways. In this series Dan will bring you some of his favourite recipes for absolutely tasty bake-worthy goods. If you have any comments, suggestions or other inquiries, hit him up on Instagram at @bakersdozenrocks.