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Have you seen the August 2007 issue of Food & Wine magazine? In it Emeril Lagasse cooks easy, vegetable and fruit-loaded dishes with his children like Apple Pie Granita and E.J.’s Vegetable Noodle Soup.

Also check out their article, Star Chefs the Next Generation. Writer Sara Dickerman talks to America’s youngest foodies, the winners of their Ultimate Kid Cook Contest.

Catherine Ralston’s recipe for Spotted Porcupine Cookies was an obvious favorite. She’s 11 and won a grand prize. But I liked Alexander Donowitz’s recipe (below) because my kids love beets, too. Alexander also won a grand prize and he’s ONLY 6! He’s been cooking since he’s 2.

If that doesn’t inspire your young chef, I don’t know what will.

Beet and Cheddar Risotto
TOTAL TIME: 30 MIN
SERVES: 4

Ingredients :

1. 1 medium beet, peeled and quartered (I used a bunch of little beets that I guesstimated to be about the same quantity)
2. 2 cups loosely packed beet greens, stems trimmed
3. 2 cups water
4. 2 cups vegetable broth
5. 2 tablespoons extra-virgin olive oil
6. 1 medium onion, minced
7. 1 cup arborio rice
8. 8 ounces shredded sharp cheddar cheese (2 cups)
9. Salt and freshly ground pepper
10. Freshly grated Parmigiano-Reggiano cheese, for serving

Directions:

1. Place the beet(s) in a food processor and pulse until finely chopped. Add the beet greens and pulse until finely chopped.
2. In a medium saucepan, bring the water and vegetable broth to a simmer.
3. Heat the oil in a large saucepan. Add the onion and cook over moderately high heat, stirring, until softened, 3 minutes.
4. Add the rice and cook, stirring, for 2 minutes.
5. Stir in the beets and beet greens and cook for 1 minute.
6. Add the broth to the large saucepan, 1 cup at a time, and cook over moderate heat, stirring, until the liquid is nearly absorbed between additions, 20 minutes.
7. Add the cheddar; season with salt and pepper.
8. Cook, stirring until the risotto is creamy and thick, 3 minutes longer. Serve in deep bowls, passing the Parmigiano-Reggiano on the side.

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