Reviews: Smoked Gouda Risotto and Beet Soup

[Grace]

I made a couple of things this weekend. I had some fresh veggies from my CSA box (community supported agriculture) that I had to use up, and I came up with these two recipes when I searched my recipe software, both of which were awesome!

Smoked Gouda Risotto with Spinach and Mushrooms - May 99

This was really, really, really good. I give it a 9. I originally was going to make it because I had leftover smoked gouda (from the pizza recipe in the new August issue) that I needed to use up. I substituted swiss chard for the spinach, because I had a lot of it, and I'd do that again. I also had a package of mixed gourmet mushrooms I had bought for something last week that I never made, and it worked out beautifully that I could use them in this recipe too. The smoked gouda gave this a wonderful smoky flavor that I loved.

Beet Soup with Potatoes and Beet Greens - March 01

I made this one because I had an abundance of beets, plus I wanted to find a good use for the beet greens which came still attached to my beets, and they looked so fresh and crisp and beautiful, it seemed sinful to cut them off and throw them out. Boy am I glad I used them. This soup is terrific, and SO low calorie (1-1/3 cups = 135 calories!). It is so flavorful, and I just felt so virtuous and healthy eating it. I also had a yellow beet bundled into my bunch of regular red beets, and I used that one for the soup too. It was just so colorful and I know it's full of really healthy antioxidants and stuff. I'll be making this one again for sure, especially if I get an abundance of beets again! Oh, and it was relatively easy, too. The beets didn't make a mess at all.

[Jeanne G]

Grace,
Thank you!! I am about to harvest my own beets, some are the all red variety, the other half the kind of candie-striped. I will have to refer to this recipe in order to make it!!
I thought I'd add this recipe this morning to share, it's so delicious and uses beets. I found it on epicurious and I did modify it a little. So far, everyone who's tried it (who likes beets) has LOVED it:

ROASTED BEETS WITH WALNUT BASIL DRESSING


1 1/2 to 1 3/4 pounds beets, trimmed and halved
1 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
1 bunch lettuce, well washed and torn apart.

For the Walnut Basil Dressing:
2 tablespoons extra-virgin olive oil
1/4 cup chopped walnuts
1/4 red onion, thinly sliced
2 tablespoons chopped fresh basil leaves
1 tablespoon balsamic vinegar
1/4 teaspoon coarse salt

3 ounces Gorgonzola cheese


Preheat the oven to 400 degrees.

To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 1 hour, 10 minutes. When they are cool enough to handle, remove the skins and slice the beets. Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

To make the Walnut Basil Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.

Divide the lettuce between 4 to 6 plates and top with equal amounts of the dressing and then the beets. Then top with crumbled gorgonzola cheese.

Serves 4 to 6


Thanks again,
Jeanne

[Grace]

Oh YUM, Jeanne! That recipe sounds wonderful! I will put it in my to try files for the next time I've overwhelmed with beets!!! Thanks for sharing.

[gertdog]

Grace, would you be willing to post the smoked gouda risotto risotto recipe? It sounds great! I think my May '99 issue is long gone, and I don't have the annual.

Thanks!

[Grace]

Here you go! Enjoy!!

CookWare(tm) from Cooking Light(r)

Smoked-Gouda Risotto With Spinach and Mushrooms

SOURCE: Cooking Light YEAR: May 1999 PAGE: 172

INGREDIENTS FOR 6 SERVINGS:
Risotto:
2 cups water
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 tablespoon butter
1/3 cup chopped shallots
2 cups Arborio rice or other short-grain rice
1/2 cup dry white wine
1/2 teaspoon salt
1-1/2 cups (6 ounces) shredded smoked Gouda cheese
5 cups chopped spinach (about 5 ounces)
Mushrooms:
1 tablespoon olive oil
2 cups sliced shiitake mushroom caps (about 3-1/2 ounces)
2 cups sliced button mushrooms (about 1/2 pound)
2 cups sliced cremini mushrooms (about 1/2 pound)
2 cups sliced oyster mushrooms (about 3-1/2 ounces)
1/3 cup chopped shallots
1/4 cup dry white wine
1-1/2 teaspoons chopped fresh thyme
1-1/2 teaspoons chopped fresh rosemary
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (1 ounce) grated fresh Parmesan cheese
Rosemary sprigs (optional)

INSTRUCTIONS:
Winning recipe - Charles Dale, Renaissance Restaurant, Aspen, Colorado. Charles' tips: Any combination of mushrooms will work. Use cold chicken stock (even though simmering stock is typically used in risotto) to prevent splattering. Make sure there's some liquid left in the risotto; in fact, it should be pourable because the rice will absorb it as it sits. Always salt mushrooms after they are sauteed, or the salt will pull out their natural water and they'll poach.

1. To prepare risotto, combine water and broth; set aside. Melt butter in a large nonstick saucepan over medium heat. Add 1/3 cup shallots; cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in 1/2 cup wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1/2 teaspoon salt and broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes total). Stir in Gouda; cook just until melted. Stir in spinach; cook just until spinach is wilted.

2. To prepare mushrooms, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, and saute 5 minutes or until beginning to brown. Add 1/3 cup shallots, 1/4 cup wine, chopped thyme, chopped rosemary, and minced garlic, and saute 1 minute or until wine is absorbed. Sprinkle with 1/4 teaspoon salt and pepper.

3. Divide risotto evenly among 6 bowls; top with mushroom mixture, and sprinkle with Parmesan. Garnish with rosemary sprigs, if desired. Yield: 6 servings (serving size: about 1 cup risotto, 1 cup mushroom mixture, and 2 teaspoons Parmesan).

NUTRITIONAL INFORMATION:
CALORIES 480 (27% from fat); FAT 14.4g (sat 7.5g, mono 4.9g, poly 0.9g); PROTEIN 20.4g; CARB 68.4g; FIBER 4.9g; CHOL 41mg; IRON 6.5mg; SODIUM 983mg; CALC 318mg