Tuesday, April 19, 2011

Beet Risotto & Sweet Potato Zucchini Cakes

This amazing creation was invented and excuted by my wonderful husband.  This was one of his genius food masterpieces.  Blog worthy.


Beet Risotto & Sweet Potato Zucchini Cakes:
  • 1 onion - diced
  • 1 cup arbiorio rice
  • 1/3 cup white wine
  • 3-4 cups of broth
  • 1 canned (& pickeled?) beet
  • 1/4-1/2 cup of beet juice
  • 1/2 cup parmesan - optional

  • 1 sweet potato - skinned
  • 2 zucchinis - skinned
  • 1/2 onion
  • 1 egg
  • ___ breadcrumbs - not sure on quantity.. sorry.
  • seasonings - salt, pepper, herbs d' Provence
  • toppings: tomato sauce, pea shoots

Preheat the oven to 350 F.  Make risotto (onion, arborio rice, white wine, veggie broth, optional Parmesan cheese).  At the last minute, add one canned beet, pursed in a food processor as well as beet juice (unless you're not using canned- right now fresh beets aren't looking that hot).

For the cakes, use a food processor (or box grater) to shred sweet potato, zucchinis and onion.  Place in large bowl and season with salt, pepper and anything you want (we used herbs d' Provence).  This made a bit to much for two people, so using 2/3 of this mixture, add egg, and breadcrumbs until it is able to form patties.  Add patties to an already heated nonstick skillet (preferably oven-safe... Otherwise you have to transfer them to a baking dish) coated with olive oil and sauté until golden brown (about 5 minutes).  Flip, cook another 5 minutes and place the whole pan in the oven for 15-20 minutes.

Plate the risotto, top with a patty (don't grab the hot pan's handle!), and use a dollop of tomato sauce.  Some herbs (or in our case, pea shoot) or greens to garnish.

Play Anthony Bourdain's 'Medium Raw' audio book on your iPod while cooking.  It's glorified food porn.

-all works today were written and directed by Tony.

4 comments :

  1. I've already spent our food budget this week- and all extra fun money-but all I want to do is go spend a little time in Whole Foods and pick up some arborio rice (and some cookies. and some tofurkey. and probably lots of other things), and make this. I think I'm going to go.

    ReplyDelete
  2. Beet risotto is everywhere in the food blog-o-sphere this week! As many times as I keep seeing it, I still don't know if I want to eat beets. Is this risotto sweet-ish, or ssavory?

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  3. @April: I've only recently been warming up to the idea of beets. I never used to like them but now I'll eat them with salad (in a bite with plenty of other flavors) and now this. This risotto wasn't too sweet but of course you could add as much or as little beet as you like.

    ReplyDelete
  4. Looks delicious! I love Anthony Bourdain's voice. We were watching No Reservations when they had one of the Monday Marathons on the other day, and they played my favorite episode, the Spain one (the roasted/ steamed leeks? holy cow!)

    ReplyDelete

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