1 1/4-pound beets, trimmed, rinsed, and peeled $1.50
1 tablespoon olive oil $0.18
6 – 7 cups vegetable broth $3.00
2 tablespoons butter $0.12
2 tablespoons olive oil $0.36
1 medium red onion, finely chopped $0.65
2 cups Basmati rice $1.75
3/4 cup freshly grated Parmesan cheese $2.25
2 tablespoons butter $0.12
1/4 teaspoon salt $0.01
1/4 teaspoon freshly ground black pepper $0.01

Total Cost   $9.95

1.) Preheat oven to 450 degrees Fahrenheit.

2.) Place whole, peeled beets on a large piece of aluminum foil. Drizzle with one tablespoon olive oil and tightly wrap beets into a foil packet. Place packet on a baking sheet and roast until tender, about 45-55 minutes. Remove from oven and let cool.

3.) When the beets are cool enough to handle, cut them into 1/4″ cubes and set aside to cool.

4.) In a medium saucepan, warm vegetable broth over low heat. Keep at a bare simmer, covered.

5.) In a large saucepan, melt 2 tablespoons butter and 2 tablespoons olive oil over medium-low heat. Add onion, stirring occasionally until softened but not brown, 8 – 10 minutes. Increase heat to medium-high and stir rice into onions, stirring constantly for one minute. Pour in 3/4 cup of the vegetable broth, stirring until most of the liquid has been absorbed, about one minute. Reduce heat to low and ladle in another 1/2 cup of the warmed broth, stirring until the broth is almost completely absorbed.

6.) Continue adding 1/2 cup of broth at a time, stirring constantly and letting each addition be almost completely absorbed before adding the next. Continue this process for 20 minutes. The risotto is ready when the rice is mostly tender but with a hint of texture to it.

7.) At this point, stir in the roasted beets, Parmesan cheese, butter, salt, and pepper. Blend well and let it stand 3-4 minutes before serving.

8.) Serve and enjoy!

Read the review here

Related posts:

1. Porcini Mushroom Risotto 4 cups chicken broth $1.99 1 1/2 ounces (about 5...
2. Chicken with Wild Mushroom and Balsamic Cream Sauce 1/2 pound orzo pasta $0.49 2 tablespoons olive oil $0.36...
3. Braised Potatoes 5 – 6 medium-sized russet potatoes, cut into slices $1.02...

Related posts brought to you by Yet Another Related Posts Plugin.

4 cups chicken broth $1.99
1 1/2 ounces (about 5 or 6) porcini mushrooms $2.15
3 tablespoons butter $0.18
1 medium onion, diced $0.47
1 1/2 cups Arborio rice $0.42
1/2 cup dry white wine $2.29
1/2 cup grated Parmesan $1.50
3/4 cup Gorgonzola, crumbled $2.61
1/4 cup chopped fresh chives (or 2 teaspoons dried) $2.20
1/2 teaspoon Kosher salt $0.01
1/4 teaspoon freshly ground black pepper $0.01

Total Cost   $13.83

1.) In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.

2.) Reheat the stock to a low simmer and keep warm over low heat.

3.) In a large, heavy saucepan melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes.

4.) Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be completely absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes.

5.) Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt, and pepper, and transfer to a serving bowl.

6.) Serve and enjoy!

Read the review here

Related posts:

1. Porcini Mushroom Risotto: Review This risotto was good but it wasn’t so good that...
2. Chicken Fried Rice 1 egg $0.17 1 tablespoon water Free with your water...
3. Tomato Beef 1 package stewing beef $5.25 1/4 cup all-purpose flour $0.05...

Related posts brought to you by Yet Another Related Posts Plugin.

1 egg $0.17
1 tablespoon water Free with your water bill
1 tablespoon butter $0.06
1 tablespoon vegetable oil $0.07
2 cups cooked cold rice $0.34
2 tablespoons soy sauce $0.24
1 teaspoon ground black pepper $0.01
1 cup chopped, cooked chicken (about 1 breast) $3.30

Total Cost  $4.19

1.) Crack the egg into a small bowl and add water. Whisk well with a fork. Meanwhile, add butter to a large skillet and turn heat to medium-low.

2.) Add the egg to the skillet and allow it to run flat over the bottom of the pan. Remove the egg from the skillet and cut it into shreds.

3.) Add the oil to the same skillet the egg was in and then also add the onion. Saute the onion until it is soft. Add the rice, soy sauce, chicken, pepper, and salt. Stir fry together until everything is warmed through and covered with soy sauce. Add the egg for one minute at the very end and also cook until the egg is heated through.

4.) Serve and enjoy!

Read the review here

Related posts:

1. Chicken Fried Rice: Review I was craving Chinese food somethin fierce one night when...

Related posts brought to you by Yet Another Related Posts Plugin.

Related posts:

1. Beef Stew: Review When I was looking for a new beef stew recipe,...
2. Basic Meatballs: Review I don’t know where I learned to make meatballs from....

Related posts brought to you by Yet Another Related Posts Plugin.