Growing my own food is still very exciting at the moment. This week I didn’t have to buy any veg, and what I did eat was delicious. I really enjoyed finding ways to use as much of it as possible. I only learned about a year ago that you could eat the greens on beets (though, no, I can’t tell you why it took me that long to work it out). Using them with the massive courgette in a risotto seemed like a great idea. As you may be able to tell, I had it with salmon (though as you can also tell, I am not good at cooking fish!).
I started the risotto as usual, sauteeing the uncooked rice for a couple of minutes before adding a little bit of white wine and vegetable stock. In the meantime, I chopped up the courgette into quarters.
I also washed the beet leaves, then roughly chopped them.
I added the courgette first, because I know beet leaves taste a bit like spinach and, for me, don’t taste brilliant if they’re cooked for a long time.
When the rice was nearly cooked, I added the beet leaves. I then finished cooking the rice as per a normal risotto, then removed it from heat and added a little bit of shredded cheese.
All in all it was pretty tasty & I would recommend it!
Have you been doing any creative cooking lately?