Thursday, May 13, 2010

14th and U, I love you!

After reading about Wendy's mouth-watering dinner created straight out of her fresh produce box, I was more than psyched to make my first pilgrimage of the year to our wonderful little farmer's market at 14th and U last Saturday. I picked up all kinds of goodies, including a few ingredients for last night's meal: hot! hot! hot! mustard greens, sweet Italian sausages from Truck Patch, and my favorite goat cheese, Monocacy Ash from Cherry Glen Farm. Combined with a few other elements, they came together to make one of our most beloved dishes—Red Beet Risotto with Mustard Greens and Goat Cheese—with roasted sausages* on the side. Not only is the risotto bursting with complementary flavors—sweet and earthy ones from the beets, tang from the goat cheese and balsamic vinegar, fiery spice from the mustard greens—it's also a rock-n-roll magenta color. We happily gobbled up the leftovers tonight, but that means no more for tomorrow!

Red Beet Risotto with Mustard Greens and Goat Cheese
Bon Appetit, February 2007

1/4 cup butter
2 beets, peeled and cut into 1/2-inch cubes
1 1/2 cups chopped white onion
1 cup arborio rice
3 cups low-salt chicken or veggie broth
1 tablespoon balsamic vinegar
1 1/2 cups chopped mustard greens
5 ounces soft fresh goat cheese, coarsely crumbled

Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover; cook until onion is soft, about 8 minutes. Mix in rice and cook for a minute. Add broth** and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Remove from heat, season with salt and pepper, and mix in greens and goat cheese.

*Like, really really roasted, within an inch of their lives. Thanks a lot, Jamie Oliver. 25 minutes? Next time I'll try 15. (I still love you.)

**Add 1/2 cup of broth at a time until the rice has absorbed the liquid if you want to feel like you're completely ruling the risotto. I've made it both ways and find the end result nearly identical, I hate to say it.

Photo via La Tartine Gourmande. (Sorry, I can't bring myself to stop eating and start photographing my dinner. It just seems weird.)

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