CREAMY BALSAMIC VINEGAR RECIPES
BALSAMIC VINAIGRETTE RECIPE | EPICURIOUS
This recipe is an accompaniment for Farfalle with Diced Tomatoes and Feta Cheese.
Provided by Colin Cowie
Yield Makes about 3/4 cup
Number Of Ingredients 6
Steps:
- In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.
CREAMY BEETROOT RISOTTO RECIPE - BBC GOOD FOOD
This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring
Provided by Emma Lewis
Categories Dinner, Main course
Total Time 1 hours 15 minutes
Prep Time 10 minutes
Cook Time 1 hours 5 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots (use kitchen gloves if you don’t want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.
- Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.
- Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.
Nutrition Facts : Calories 434 calories, FatContent 14 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 65 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 5 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.7 milligram of sodium
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