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Prep
Difficulty
Medium
Time
Estimate
45 mins
Chop up all of the ingredients. Start the risotto. Slice & bake the beets. Start to sauté the lemon and pistachios. Hopefully, by the time the risotto is done, the other two dishes are mostly ready. Serve the risotto with the lemon pistachios and beet crisps piled on each bowl.
Add flavor to a roast or a soup or whatever needs a tangy-sweet-nutty topping.
A simple Italian side dish is perfect for spring as it uses fresh peas and snap peas. Make it vegan by subbing out the butter for olive oil and substitute a sprinkle of pine nuts for the Parmesan. Brown rice can be substituted for the arborio rice, but find a short grain brown rice that would be used for sushi for example.
At the start of spring or fall, baby beets arrive and if you are lucky they will still have their greens attached looking oh so charming. With a rough scrub and a sharp knife these thin beet slices sear up to quickly become salty-olive oil-chip-like. If you enjoy Kale Chips- these are rather reminiscent.
