Risotto Essay

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Recipe #14: Beet Gnocchi with Feta and Pecans

Serves 2
Ingredients:

For the salad
 2 pieces, large beets, choose firm ones, peeled
 ¼ cup feta cheese, crumbled
 ¼ cup pecans, lightly roasted, lightly salted

For the dressing
 4 Tbsp. olive oil, divided
 4 Tbsp. light honey
 4 Tbsp. red wine vinegar
 1 piece, large shallots, minced
 salt, to taste
 black pepper, to taste

Directions:
1. To make the dressing: in a mason jar (or any container with a tight-fitting lid,) add in all the ingredients. Seal the jar. Shake well to combine. Set aside.
2. To make the salad: using Blade A, turn the beets into small disks. Place the disks on a baking sheet lined with parchment paper. Drizzle with ½ tablespoon of olive oil. Season with a little …show more content…

To make the turnip risotto: using Blade C, turn the turnip into thin zoodles. Place the noodles into a food processor and pulse once or twice. Do not over process or your risotto will turn into mush. If you do not have a food processor, roughly chop the zoodles to make these smaller, or about the size of long-grained rice. Place the risotto on paper towels to remove excess moisture.
2. To make the broccoli pesto: except for the cooked broccoli, place all the ingredients into the food processor. Process until smooth.
Season lightly with salt and pepper.
Add the broccoli and pulse quickly once or twice. Some of the broccoli florets should remain bite-sized.
3. To assemble: toss the turnip risotto and broccoli pesto into a large salad bowl. Ladle a portion on a plate. Sprinkle more cheese on top, if desired.
Top off each portion with a poached egg. Serve immediately.

Cooking tip: always wear gloves and an apron when preparing beets. It takes days before the crimson color wears off on skin. Beet juice on cloth usually don’t fade, even after using powerful stain removal agents. After slicing, immediately soak the spiralizer and the blades in soapy water to prevent the juice from permanently ruining the color of your

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