#summer risotto

[katelynntheauthor]

Main Dishes - Risotto with Fresh Figs and Prosciutto Recipe Fresh, sweet figs and salty Italian prosciutto combine beautifully for this summer risotto that can be served as a gourmet first course as well as a quick dinner option.

[mysecretrecipebook]

Summer Styled Risotto: Saffron + Beets

Summer is finally coming to an end, in just a few more week, fall will arrive. Here’s a recipe to try before summer ends.

This risotto recipe is absolutely colorful with the purple beets and orange saffron. Beets is rich in Vitamin C and folic acid. It has been said to be able to reduce toxins from the body and act as an antioxidant.

I don’t usually like to eat beets because of its texture. But using to make risotto softens its texture and adds a bit of sweetness to the dish. It’s quite a unique dish full of many different textures and flavors. This is definitely a good recipe to experiment with!

INGREDIENTS:

2 beets

3 cups non-cooked risotto rice

3 tsp saffron

1 bunch spinach

1 tsp cumin

3 cloves garlic

salt & pepper

2 cups stock

DIRECTIONS:

1. First peel the beets and coarsely chop them into 1 inch cubes. Be extremely careful not to get the beets’ juices on clothes or any fabric. After chopping, drain them from excess water.

2. Next, thoroughly wash the risotto grains in cold water. Rinse well. Then add into a rice cooker or a pot and cook with around 1 cup of water and 1 cup of stock first. Let the risotto cook. Check every 10 minutes to make sure there’s enough water and stock - add more if needed.

3. Next in a shallow pan, saute garlic with drained beets. Add in the saffron. Saute well.

4. When the rice is 60% cooked, mix in the sauted beets and saffron. Then add in chopped spinach and cook until the risotto grains are fully cooked. Stir in some salt.

5. Remember to keep adding stock to the risotto once the water level is too low, else the risotto will burn or brown on the bottom.

6. When the risotto is completely cooked (around 40 minutes), serve hot or lightly chilled. Season with salt and pepper to taste.