Tonight's adventure was Beet Risotto and Swiss Chard with Horseradish. Beets have never been on my list of vegetables to cook but I thought I would try this out after buying some beets at Whole Paycheck. The colors were very much in the Christmas season - bright red with bits of green Swiss chard throughout the dish (the green doesn't show up well in the picture - the chard appears to be dark green).
The risotto supported some thick cut (Husker) pork chops which I brined for a couple of hours; they were then breaded with crushed oyster crackers, parmesan cheese and Italian seasoning, browned in a pan and finished in the oven.
I've only eaten beets once before (in class) and this was the first time for my food critic. I sauteed the beets before adding them to the risotto - they didn't really have a lot of flavor. I think when I repeat this recipe I may roast the beets first rather than saute them.
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