Thursday, April 12, 2012

K Is For Keeping With The Season

I love cooking with foods that are in season. There's always something to look forward to, and when spring arrives, I get my veggies on! For those of you who also like spring vegetables, here's a recipe for Risotto with Roasted Spring Vegetables. It's for a slow cooker and one of those foods I was able to just dig into with a spoon. A really big spoon. Enjoy! (Just for fun, I put this up on a food blog: 2sisters2cities. There are other spring onion recipes there too!)

Risotto With Roasted Spring Vegetables
Ingredients:
2 golden beets, washed and green parts cut off
3 spring onions (not scallions, white part only)
4 cloves garlic, peeled and left whole
1/2 pound asparagus, trimmed and cut into quarters or thirds depending on size of stalks
1/4 pound haricots verts, trimmed and cut into thirds
3 1/2 cups water
1 cup Arborio rice
1/4 cup grated or shredded Parmesan cheese
1 Goya vegetable seasoning packet
Olive oil
Salt and pepper to taste
What’s Next:
Heat oven to 375 degrees.
Place asparagus, haricots verts, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Wash beets, and trim onions. Place onions and beets in aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Fold up sides of foil and tuck in together to make a packet.
Place both the vegetable packet and baking sheet in the oven. Set timer for 45 minutes. Then remove cookie sheet. Leave beets and onions in for another 15-20 minutes. Be careful when removing foil packet as hot liquid may drip out.
Place water, risotto and vegetable seasoning in slow cooker. Stir together, cover and place on high setting. Your total cooking time is 2 1/2 hours, but the vegetables will be added about 3/4 of the way through, so you may want to set a timer.
When cool enough to handle, remove beets from packet, being careful to keep juices in tact in packet. Cut up beets into bite-size pieces and cut onions into quarters.
When there are about 30-45 minutes left of cooking time, place asparagus, haricots verts, beets, onions, cheese and accumulated juices into slow cooker. Stir to combine.
When rice is cooked through, serve and enjoy.
Notes from my experience:
I was nervous about not using chicken broth for flavoring, but the roasted vegetables, vegetable seasoning and the accumulated juices add a good amount of flavor.
Spring carrots are also in the stores, so if you don’t like beets, feel free to use carrots instead and be sure to save the juices as they will add both color and flavor.
My original publication of this recipe is here, with more pictures. I was trying to keep this short, but alas, was unsuccessful. Trust me, it's worth it.




My A to Z posts are themed with food, parenting and life, but not necessarily in that order. Enjoy!

4 comments:

  1. Thanks for linking up your recipe at 2 sisters 2 cities!

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  2. You know, I've never had Risotto and I've always wanted to! The hubs isn't a fan of like... anything, lol.

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  3. Hmmm. very interesting... I have never heard of haricots or verts before. That is a new one on me. Sounds like it would be different from anything I've ever heard of. Thanks for the introduction to a different dish. Regards to you. Ruby

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    Replies
    1. Ruby, if you like string beans you will like these. They are basically skinny string beans, but just with a fancy name. I love them and find them sweeter than the typical American string bean.

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