Aunt Nellie

Last night I folded a mound of laundry 2-feet high covering the entire guest room bed and spilling onto the floor. And as I did, I wondered, who’s really getting the better deal here, Rooster who is in charge of measuring out soap and pressing buttons, or Chicken who has to nest in the piles of his manically inspired clean?

The Rules: Recipe must use a minimum of 1 jar: Aunt Nellie's Beets, must contain 8 or fewer ingredients (excluding water, salt and pepper), must be ready to eat in 1 hour or less (includes preparation, cooking and chilling time, if applicable). Categories:
Everyday Favorites and Special Occasion/Holiday Favorites

The Prize:
Grand Prize -- $ 1,500
Two (2) First Prizes (one per category) -- $ 750
Two (2) Second Prizes (one per category) -- $ 500
Ten (10) Honorable Mentions -- 1 case Aunt Nellie's Vegetables (12 jars)

AUNT NELLIE’S “BEET THE CLOCK” CONTEST

The Entry: Sweet Beet Risotto

1 jar Aunt Nellie's Sliced Beets with juice
3 ½ cups chicken stock
2 tablespoons olive oil
1/2 cup chopped yellow onion
1 1/2 cups Arborio rice
3/4 cups dry white wine
2 teaspoons grated lemon zest
2 teaspoons lemon juice
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup grated parmesan cheese
1/4 cup minced parsley
6 ounces Greek feta, crumbled

Combine Aunt Nellie’s sliced beets and juice in a pot with chicken stock and heat until simmering. Turn heat to low and keep at a simmer. Meanwhile, in a heavy 4 quart pot, heat the olive oil and sauté the onions over medium heat for 1 minute or until softened. Add the Arborio rice and stir to coat. Add the white wine. When wine is absorbed, turn heat to low and gradually add stock and beets, 1/4 cup at a time, stirring after each addition until almost completely absorbed. Continue this process for 18-20 minutes until rice is tender. Turn off the heat. Stir in the lemon zest, lemon juice, salt, pepper, Parmesan and parsley. Serve topped with generous amounts of crumbled feta. Serves 4-6