Thursday, October 18, 2007

Beet Risotto, Sauteed Mushrooms, & Almost Marsala Chicken

Beet risotto is a menu item that comes up every now and again in our house. We always love risotto- so creamy and cheesy and rich. And we are some of the few people that really like pickled beets from the can. We like them hot, cold, or chopped up in risotto.

I paired this tasty dish with another standard and something I made up and really don't remember what I put in it. The standard was a sauteed mushroom dish- we love mushrooms. The other was a chicken dish that I whipped up. It is kind of like chicken marsala in that is uses marsala wine. Otherwise I just kind of made it up as I went.

That night dinner was delicious. The mushrooms were gone at the end of the night. However, the leftover risotto and chicken were not as good. The risotto was bland and I over nuked the chicken, killing the nice texture it had at first. I'll still make these all again though!

Beet Risotto
Printed from in 2002!

  • 2 Tbsp. Olive Oil or Butter
  • 1 Clove Garlic, minced
  • 1 Small Onion, chopped
  • 1 Can Pickled Beets, finely chopped
  • 1 C. Arborio Rice
  • 1/2 C. White Wine or Vermouth
  • 3+ C. Hot Chicken Broth
  • 1/4 C. Grated Fresh Parmesan

  1. In a medium sauce pan, heat the oil or butter and saute the garlic and onions until soft.
  2. Pour in rice and stir to coat with oil.
  3. Add in wine and stir. Wine will evaporate as you stir.
  4. Add in chicken stock about 1/2 C. at a time, stirring often. The risotto will slowly absorb the broth, cooking and becoming creamy with stirring.
  5. About halfway through cooking the rice, add in the beets. This adds a wonderful color and lets the beet flavor absorb into the rice as it cooks.
  6. When rice is tender (may not require all the broth), stir in the cheese until it melts throughout.
  7. Serve hot with extra Parmesan on hand for grating on the plate.

Sauteed Mushrooms
  • 1 Small Package of Sliced Mushrooms
  • 3 Tbsp. Soy Sauce
  • 1/2 tsp. Garlic Powder
  • Olive Oil

  1. In a small saute pan, heat the olive oil over medium heat. Add in shrooms, soy, and garlic. Saute until cooked through and aromatic. Serve hot.

Caramelized Marsala Chicken
  • 1/2 Red Onion, sliced into thin strips
  • Olive Oil
  • 1/2 C. Marsala Wine
  • 1 1/2 Lbs. Chicken Breasts
  • 1 tsp. Thyme (I think- maybe it was Rosemary)
  • Salt & Pepper to taste

  1. In a large saute pan, heat olive oil over medium heat. Cook red onions until they are soft and starting to caramelize, about 25 minutes.
  2. Add in marsala wine and stir. Increase heat to medium-high and reduce wine a little.
  3. Place chicken breasts in pan and spoon marsala and onion mixture on top of breasts. Sprinkle in the herbs and then cover the pan.
  4. Cook chicken until cooked through, about 30 minutes, turning occasionally. When turning, be sure to spoon more mixture over the chicken to keep the flavors melting over.
  5. Serve warm with onions on top of chicken.

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