Marion Kane: Food Sleuth®

  • Home
  • Podcasts
    • Sittin’ in the Kitchen®
    • Assorted
  • Blog
  • Recipes
  • Bits & Bites
    • Marion’s Books
    • Videos
    • Books for Cooks
    • “Marion’s Farewell”
    • “Au Revoir Kensington”
  • Julia Child’s 100th
  • About Me
    • Bios
    • Mum and Me
    • Ode to Mothers
  • Contact Me

Beet and Carrot Risotto

Print Friendly, PDF & Email

Beet and Carrot Risotto

Lucas Bozzo’s winning recipe. I reckon it serves 4 to 6. He added some chopped pickled beets to the risotto near the end “for extra flavour” and garnished it with tiny nasturtium flowers – a lovely touch.

Risotto:
3 large beets, quartered and sliced thinly (reserve one for juicing)
1 medium onion, finely diced
4 medium carrots, halved and sliced thinly (reserve two for juicing)
2 to 3 cloves of garlic, minced
Beet greens from the 3 beets, sliced thinly
½ cup white wine
2 to 3 tbsp  olive oil
1 cup arborio rice
3 to 3½ cups chicken stock
Salt and freshly ground pepper to taste
2 tbsp freshly grated Parmigianno Regianno
2 to 3 tbsp sliced fresh flat-leaf parsley

Carrot Chips:
2 to 3 carrots, sliced thinly with a mandolin or vegetable peeler
Vegetable oil for deep-frying
Salt to taste

For the Risotto:

In a juicer, juice two carrots and one large beet; set juice aside.

In small saucepan, bring chicken stock to a boil, then reduce heat to a simmer. In large skillet, heat olive oil over medium heat; add beets, onion, carrot and salt to taste. Increase heat to high and sweat for 5 minutes, add garlic and beet greens, then deglaze with white wine. Once completely reduced, add rice and toast for 2 minutes stirring constantly to prevent sticking, adding more olive oil if necessary. Add chicken stock, one ladle at a time, stirring frequently. Once stock is absorbed, add one more ladle of stock. Repeat until rice is almost tender, about 8 minutes. Once almost tender, add carrot and beet juice; cook 2 minutes longer or until rice is al dente. Season with extra salt and black pepper, if necessary. Serve immediately.

For Carrot Chips (these will be made in advance):

Heat oil in a pot over medium-low heat. Add carrot; fry 2 to3 minutes or until oil stops bubbling and carrots are golden brown and crispy. Lightly season with salt.

To plate: Place a few large spoonfuls of risotto on plate; top with Parmiggiano Regianno and parsley, then a small pile of  carrot chips. Serve Immediately.

Back to Recipes

Marion Kane, Food Sleuth®

Marion Kane, Food Sleuth®

Get Tasty Updates on the Latest Podcast and Recipes

Recent Podcasts

  • All You Need is Love – and a Nicely Designed Kitchen

  • Carlos Pereira’s Little Shop Spices Up Kensington Market

  • Haven Toronto Serves up Hot Meals and a Warm Welcome

  • Sean Brock: His Friend Tony, Fatherhood and Fried Chicken

  • Street Nurse Cathy Crowe: A Fearless, Passionate Activist

Recent Blog Posts

  • Delicious Food Memoirs that Entertain and Feed the Soul

  • Recipe for Success – or Failure

  • 20 years on, I’m Still a Fan of Charming Chef Jamie Oliver

  • My Croqueta Quest in Miami

  • John Ota Serves up Delicious Matzo Balls in Chicken Soup

Marion Kane, Food Sleuth®

Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.

Connect with Marion

  • Facebook
  • Twitter
  • Instagram
  • YouTube
  • Spotify
  • TuneIn
  • RSS Feed

Tasty Updates

Get Tasty Updates on the Latest Podcast and Recipes

copyright © 2021 " Marion Kane, Food Sleuth® " web site by nrichmedia