Risotto with Roasted Veggies:
January is zipping along, but I need some perking up. Cabin Fever already? I need something tasty and colorful on a perfect plate. Something simple for dinner, but tasty and bright and colorful. A simple risotto — With plenty of earthy/sweet roasted winter veggies….
The Food – Risotto with Roasted Veggies: For the combination of veggies, I chose golden beets (peeled and quartered), purple cauliflower (chopped), yam (peeled and sliced into strips), red onion (sliced). I roasted in batches — Simply tossed each batch in a bit of olive oil with melted butter. I admit, I felt like I was roasting all afternoon — I certainly did not get any pots made in my studio!
I prepared a simple risotto (including onion and garlic); I added a bit of chopped, sauteed smokey bacon. I finished with a grated Trugole cheese. For serving, I topped with the already-roasted veggies. Delightful, delicious! Roasting brings out the most incredible flavors — The beets and yam, earthy/sweet like candy; the cauliflower just-right crunchy. All balanced with the comfort-food creaminess of the risotto.
Dish inspired by Sweet Paul Magazine (Winter 2013).
The Pottery – Sarah Lawless:
For presentation of my risotto and veggies, I chose a special Plate, made by Canadian Artist, Sarah Lawless. I met Sarah a few years ago on vacation in British Columbia. I’m so glad I had a chance to purchase a few pieces. Sarah creates minimalist forms; porcelain with smooth, matte glazes.
Her forms suggest smooth, perfectly eroded rocks; her soft, fluid glazes suggest a flowing river or lapping lake. And for my risotto, I love the visual contrast of the colorful veggies on the earthy/dark plate!!
Happy January — Hope this got everyone in the mood to dash home and roast veggies for the rest of the winter….