Saturday, October 31, 2009

Pink Risotto in Honor of Breast Cancer Awareness


As you may know October is breast cancer awareness month. Ladies please remember to check yourselves MONTHLY, and get your doctor to do a yearly breast exam. It only takes a few minutes, and early detection is so IMPORTANT! If you aren't quite sure how to give yourself a breast exam here's a useful link:
http://ww5.komen.org/BreastCancer/InteractiveTools.htm

Now on to the food! Over the past month many bloggers have posted pink recipes to raise awareness about breast cancer. I really wanted to post something too, but other than a dessert with berries(which are out of season) or something with pink food coloring in it (yuck), I couldn't think of anything to make. I contemplated making something with cranberries, but then I had a eureka moment.

This summer I came across several recipes for an amazing magenta colored risotto made with beet's greens. We love beets, buy them on a weekly basis from the farmer's market, and we usually just throw away the greens. Well today we bought a bunch, and I used part of the greens to make this tasty pink side-dish! I was excited both to make something pink and to reduce my waste. FYI it doesn't really taste like beets - it just tastes like risotto, next time I will probably add a little garlic. Also, the recipe I worked from said this served 4, but we had no problem polishing it all off ourselves!



Beet Greens Risotto:
1 Tablespoon Olive Oil
1 Small Onion diced
1/2 C. Diced beet stems (not the leafy parts - we'll get to those in a minute)
1/2 C. Risotto
1/2 C. White Wine
21/2 C. Broth or Water
1/4 C. Parmesan (I've seen other substitute cheddar on this one)
1/2 C. Beet Greens thinly sliced

1) Bring the Broth or water to a boil, turn the heat down really low and cover.

2) Heat the oil in a non-stick skillet over medium heat. Add the onions and beet stems. Saute until onions are translucent. Add the risotto, saute another 2 minutes.

3) Add the white wine and cook until it is all absorbed. Then add 1/2 cup of the broth or water and cook until it is all absorbed. Repeat until the risotto is cooked - this may take 2 cups of water or 21/2, just give it a taste after 2 cups and see what you think.

4) Add in the Parmesan and beet greens and cook about 2 more minutes. Taste and add a little salt if you need to (the Parmesan is very salty so you won't need much, if any).

You can eat this as a main dish with a salad - we ate it as a side dish with some roasted chicken.

Once again remember the reason for this post - breast cancer awareness!!! Here's a link to a ton of other pink recipes http://www.recipezaar.com/recipes.php?q=pink. Here's a great site with a ton of other food and non-food ideas for going "pink"
http://pinkforoctober.org/

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