1. Thoroughly rinse the turnips and beet. Peel the skin off the beet and the turnips with a vegetable peeler or cut it off with a knife as you are chopping. Chop the turnips and beet into small cubes.
2. Rinse the chopped turnips and beet in a colander.
3. Preheat the oven to 400 degrees. Get out a baking sheet and pour out the chopped turnips and beet onto the sheet.
4. Drizzle with olive oil and sprinkle with a pinch of salt and pepper, then use a spatula to spread it out evenly over the chopped veggies.
5. Roast the turnips and beet in the oven for 25 to 30 minutes to soften.
Preparing the Rest of this Recipe
1. Chop the very end off of the leek, and then chop off the dark green part at the top, leaving just the white to light green part in the middle. Throw the excess (the very end and the dark green part) away.
2. Chop the remaining middle portion of the leek in half lengthwise, and rinse out the outside and inside thoroughly, then chop into smaller pieces. Place the chopped leek in a colander, and rinse again.
3. Peel and chop the onion, place it in the colander with the leek, and rinse.
4. Peel and mince the garlic cloves, add them to the colander, and rinse again.
5. Add 2 tbsps olive oil to a large saute pan or Dutch oven, and begin to saute the leek, onion, and garlic over medium to high heat until softened and slightly translucent.
6. Rinse the spinach in the colander and add to the pan or Dutch oven. Saute for just a few minutes along with the leek, onion, and garlic, turning down the heat a bit.
7. Add vegetable broth and water to the pan or Dutch oven and cover. Turn the heat on high and wait for the liquid to come to a boil.
8. Rinse the buckwheat with cold water in a strainer and add to the pan or Dutch oven, then cover again. Set the timer to 15 to 20 minutes and turn down the heat a bit, letting the buckwheat simmer to cook.
9. Remove the cover, and add the white grape juice and vinegar.
10. Open the cans of cannellini and drain and rinse them in a colander, then add them to the pan or Dutch oven and stir.
11. Stir in the rosemary and thyme, then cover and let cook over medium heat for a few more minutes.
12. Add in the roasted turnips and beet, and stir again. Cover the pan or Dutch oven again and let cook until most of the liquid has cooked out. (You don’t want it to be super liquidy like soup, but you want a bit of moisture left to create the signature silky, creamy texture of risotto.)
13. Once you are satisfied with how everything has cooked, you can turn off the heat and serve the risotto or store it.
Discover more from reviewer4you.com
Subscribe to get the latest posts to your email.
