Pan-Seared Cod with Beet Vinaigrette and Pumpkin Quinoa Risotto | James Beard Foundation

Ingredients

• 4 ounces beets, peeled
• 1 1/2 ounces cider vinegar
• 1 1/2 tablespoons extra virgin olive oil
• 1 teaspoon finely chopped dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 ounces peeled and julienned carrots
• 3 ounces peeled and julienned daikon
• 1 tablespoon olive oil
• Salt
• Pepper
• 1 quart vegetable stock, plus extra for sautéing
• 8 ounces diced pumpkin
• 2 ounces diced onions
• 2 teaspoons minced garlic
• 4 ounces Arborio rice
• 2 ounces red quinoa, rinsed
• 2 ounces white quinoa, rinsed
• 2 ounces dry white wine
• 2 ounces Hawthorne Valley alpine-style cheese
• 3 tablespoons olive oil
• Five 4- to 5-ounce cod fillets
• 1/4 teaspoon salt
• 4 tablespoons flour
• 5 ounces baby shiso leaves
• 1 ounce micro-amaranth