Saffron Risotto with Roasted Beets

Many of my dishes are recipes from great chefs with some minor adaptations. Over the last year I’ve become more confident in preparing things from scratch with whatever I find in my pantry and refrigerator.

One wintery Sunday I was craving some comfort food. I love food that “sticks to your ribs” and risotto is one of my favorites. I had already roasted some golden beets and my wife had recently bought some saffron. So I decided to make a saffron risotto and top it with the roasted beets and to add some color and tang I made a simple purple cabbage slaw.

I have to admit, this was one of the first times I felt proud for bringing together things I’ve learned from all of my sources, including Blue Apron which we use a lot during the work week. The cabbage slaw is something they use often as a garnish which I think is brilliant.