That is how I would describe tonight’s dinner.
I read the recipe over this morning as I was making out the grocery list and thought this might be a bit boring, but I liked the idea that the dish included beans. That, I thought, was a bit different for risotto. I was also a little worried that EPC would not get past the fact that there was turnip in tonight’s dinner. He knew it was in there and he didn’t mind one bit. How could he mind. The risotto was anything but boring. It was delicious!
After the first two bites my husband gave me a high five and inquired about the cookbook that the recipe came from.
“It is another Peter Berley success”, I said. ” Remember the Coconut Sweet Potato Soup? Same guy”.
This time, the recipe comes from his award-winning cookbook The Modern Vegetarian Kitchen.
One more thing.
At first EPC did not believe me that there was no cheese in the dish, but that is one of the great things about risotto – the creaminess. It is such a satisfying meal on a chilly day.
We had went out for an hour-long walk this afternoon. The temperature was only -4°C, but with the windchill it was an unexpected -11°C. It was great to get some fresh air and light exercise , but I was glad when we got home. I certainly picked the perfect night to make risotto, I thought.
For those of you unfamiliar with the dish, it involves adding stock to the arborio rice in 1/2 cup increments and continuously stirring until the stock in absorbed, then repeating until all the stock is gone and the rice is tender yet firm.
The warmth received from standing over the stove was welcome.
Root Vegetable Risotto with Red Beans
5 cups of vegetable stock (I used one cube in 5 cups of water)
1 cup finely chopped onion
2 tablespoons extra virgin olive oil
1 teaspoon coarse sea salt (I used a generous dash of salt)
1/2 cup grated burdock root (I could not find burdock root, so I added a bit more of the other root vegetables to compensate)
1/2 cup peeled and grated turnip
1/2 cup peeled and grated parsnip
1/2 cup grated carrot
1 cup arborio rice
1 tablespoon tomato paste
2 teaspoons minced ginger root
1 teaspoon minced garlic
1 cup cooked kidney beans, canned (or from 1/3 cup dried, soaked and cooked)
2 tablespoons of butter
Freshly ground black pepper
Chopped parsley for garnish
- Simmer the stock in a saucepan.
- In a separate saucepan heat the oil, onion and salt over medium heat. Saute four or five minutes until softened.
- Add the burdock, turnip, parsnip, and carrot and cook another 2 to 3 minutes.
- Add the rice tomato paste, ginger, and garlic and cook while stirring for about 1 minute, until the rice is well coated with the tomato paste.
- Add 1 cup of simmering stock and adjust the heat so the risotto continues to simmer.
- Cook, stirring constantly until most of the stock has been absorbed. Continue to add stock, 1/2 cup at a time, as the liquid gets absorbed. This should take about 25 -30 minutes from start to finish.
- When the rice has absorbed about 3 1/2 cups of stock, add the kidney beans.
- Continue adding stock until the rice is tender.
- Swirl in the butter, season with pepper and top with parsley.