More Risotto

Tonight I tried the Asparagus-Leek Risotto that I mentioned in my last posting. It turned out very good. We preferred the Rosy Beet Risotto I made on Saturday because it's so different from the flavors we usually eat and it was so tasty! However, I will definitely make the Asparagaus-Leek Risotto again. It's nice to have new ways to cook asparagus. I love to eat it and when it's in season, it's soooo good.

We served it alongside salmon with Chef Paul Prudhomme's seafood magic seasoning....see my salmon post from February for more info.

Rosy Beet Risotto

My #1 fan (my Dad) was complaining this morning that I haven't updated my blog. I haven't really cooked much this week, so I haven't had much to say. I just made some risotto, so now I have something to report.

I found several interesting recipes in the April 2008 issue of Better Homes & Gardens. I just made one of them and it turned out to be delicious. The one I tried today was Rosy Beet Risotto.

Aside from roasting the beets, this recipe was pretty simple. The magazine says that you can use canned beets instead of roasting them, but I really think roasting yourself is worth the effort. It's not hard at all, just takes some extra time. Both Andy & I really liked this dish. I know that beets are really healthy, so it was nice to find a way to incorporate them into a meal. With only 3 tablespoons of olive oil and 2 oz of cheese, this recipe is pretty good for those concerned about cholesterol.

Here's the link to the recipe:

Rosy Beet Risotto:
http://www.bhg.com/recipes/recipedetail.jsp?recipeId=R114238

I also thought these two recipes were interesting, but I haven't tried them yet:

Asparagus-Leek Risotto:
http://www.bhg.com/recipes/recipedetail.jsp?recipeId=R114246

Cheddar-Apple Bundles:
http://www.bhg.com/recipes/recipedetail.jsp?recipeId=R113829