I love my heavy cast iron pot. I have begun using it almost daily: Bolognese sauce succeeds particularly well in it, all kinds of stewing dishes and also oven risotto*.

That's why I was really pleased when people bring up the topic of "Dutch Ovens."

For those of you who don't know what a Dutch Oven is it is just a fancy name for a heavy, cast-iron pots with lids that are oven proof which you can even put in a fire with glowing coals. Wow…

*I cooked an oven risotto in my Dutch Oven this weekend. The great thing about the pot is that the stirring is actually completely eliminated. I couldn't believe it at first either – but it works flawlessly. At first it seemed like a big risk. I didn't want to end up with burnt rice that needed to be unstuck form the bottom of the pot. But…

The risotto turned out great. Actually better than any risotto we've made on the oven.

Ingredients for 2 people:

  • 360g risotto rice
  • 1/2 red onion
  • 400g red beet about two medium or one large beet
  • 1 tbsp honey
  • 1 tbsp chopped rosemary
  • 500ml vegetable stock
  • 25g butter
  • Salt and pepper

  • 50g goat gouda/-fresh cheese or pecorino (we get ours at Sam's Club)

  • Preheat the oven to 375° F.

  • Finely chop the onions.
  • Peel the fresh beet and cut it into small cubes so that they will soften by the end of cooking. Pre-cooked the beet if you do not want to cut it quite as small. Fresh beets definitely add a nicer color to the finished dish.
  • Add all ingredients, except for the cheese in Dutch Oven and close the lid-

Put the pot in the oven and let the meal cook for 45 minutes you can now dedicate yourself to your other household activities: folding laundry, mowing the lawn, or drinking a small aperitif …

Hungry now?

Remove, stir, season with salt and pepper – it's time to eat. Supper is ready.
Sprinkle with cheese and serve.