Beet Risotto

This comes from my new favorite food blog, A Good Appetite. I made it tonight and loved it.

1 T olive oil
1/2 c diced beets, about 1/4" dice
1 garlic scape, sliced (or one clove garlic, minced)
10 beet leaves & stems, chopped & separated
pinch of sugar
4 c chicken or vegetable stock
1/2 T unsalted butter
1 spring onion, white & green parts chopped (or one scallion, chopped)
1/2 c + 2 T arborio rice
2 T sherry
3 T grated Parmesan + extra for serving
salt & pepper

Heat 1/2 tablespoon of the olive oil in a skillet over medium-high heat. Add the beets, garlic scape & about one half the beet stems (save the remaining stems for another use). Sauté for about 2 minutes. Stir in the sugar until dissolved. Set aside.

Bring the broth to a simmer in a saucepan. Keep the broth simmering the whole time you are cooking.

In another saucepan, heat the remaining olive oil & the butter over medium heat. Add the onion & sauté for a minute. Add the rice & cook while stirring for another minute, coating the rice. Add the sherry & cook while stirring until evaporated. Add the stock 1/4 - 1/2 cup at a time. Cook & stir each addition until evaporated before adding the next. Test the rice from time to time to see if its getting tender. When it's tender & creamy with just a slight bite it is ready (you may not use all the broth). As you are adding your last addition of the broth also stir in the beet mixture & the chopped beet leaves. Once that final broth addition is absorbed stir in the Parmesan until melted. Season with salt & pepper as needed.

Serve sprinkled with extra Parmesan if desired.

Carry-In meals... Vegetarian enchiladas

Maybe I'm the only one, but I have to make a meal to carry to someone at least once a month. I usually double the recipe and make 1/2 for us and 1/2 for the family receiving the meal. So, I get bored making the same 4 dishes and have been trying to come up with a list of recipes that I can turn to when the usual mix-up is either over my budget or I'm just plain sick of it. I'll be listing recipes here as I come across good ones and if anyone else wants to join the party, post the recipe and tag it "carry-in" and maybe potluck too :)

First up:
Vegetarian Enchiladas
(this makes about 12 enchiladas)

For the filling:

Saute until soft
1 med-large onion, diced
1 bell pepper, diced

When soft add:
2-4 cloves garlic
2 tsp ground cumin
1 tsp chilli pepper
Cook for 1 minute

Add:
2c. diced tomatoes (or 1 can diced tomatoes, drained)
2c. cooked black beans (or 1 can)
2c. cooked pinto beans (or 1 can)
2c. cooked rice
salt to taste
Stir and cook til heated through. Adjust seasonings as needed. Add water or broth as needed to prevent sticking.


Place 1/2c of filling into a 8"flour tortilla, roll and put into casserole dish. Repeat til your dish is full or you're out of filling. Top with your favorite enchilada sauce (I like this ranchero recipe) or not. Finally sprinkle about 1c of shredded cheese (queso, cheddar, monterey jack, etc.) Wrap in foil and carry to it's final destination with instructions to bake, uncovered, at 350' til cheese is melted and sauce (if you're using any) is bubbly.