Leek Risotto with Roasted Beets

This week’s trip to the farmers’ market included beets and carrots. I had leeks left over from the week before so I cooked those up in a risotto.

Leek Risotto (serves 3-4)
Adapted from Martha Stewart Everyday Food, April 2008

32 oz carton chicken broth (4 cups)
2 T butter
1 large or 2 small leeks, quartered, cleaned, and chopped
3 cloves garlic, minced
1 cup Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan
Salt and pepper

Bring the broth to a simmer in a small saucepan.
Saute the leeks and garlic in butter until softened. Add the rice and stir constantly for a few minutes. Add the wine, and stir until absorbed. Add 2 cups hot broth; simmer over medium-low heat, stirring occasionally, until mostly absorbed, 10 to 12 minutes. Continue adding broth, 1 cup at a time, allowing each to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, 20 to 25 minutes. (Some broth might be left over.) Remove from heat. Stir in the Parmesan and season to taste with salt and pepper.

Roasted Root Vegetables (serves 2-3)

4 small beets, with tops cut off and greens reserved.
4 small carrots
4 tsp olive oil
1/2 tsp salt
2 cloves garlic, sliced

Preheat the oven to 400°
Scrub the beets and carrots, using a peeler to remove blemishes and roots (but no need to thoroughly peel.) Cube them into evenly-sized chunks. Toss with 2 tsp oil and salt in a large bowl, and then spread in an even layer on a foil-lined baking sheet or dish. Roast for 20-25 minutes, or until tender and browned.

Remove the tough stems from the beet greens, wash the greens, and tear or chop them into bite-sized pieces. Heat 2 tsp olive oil in a non-stick pan, and sizzle the garlic for a few seconds. Add the greens and stir until quite wilted. Sprinkle with salt and pepper. Serve alongside the roasted vegetables.

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Beets are such an astonishing red-purple color… They are almost too pretty to eat. At least, BN had to take a few pictures of them in the setting sun before digging in.