Beetroot Risotto with Parsley Recipe

This is a sweet, earthy flavored dish bursting with color.  

Serves 4

1 litre vegetable or chicken stock 
1 tbsp olive oil 
1 large onion, finely chopped 
3 garlic cloves, finely chopped 
350g fresh beetroot, peeled and diced 
250g risotto rice 
100 ml white wine 
50 g butter 
100 g parmesan cheese 
fresh parsley

1. Heat the stock in a saucepan until almost boiling, then reduce heat to keep it hot.

2. Heat the oil in a shallow heavy-based pan. Sauté the onion, garlic and beetroot until soft. Add the risotto rice and stir until the grains are well coated.

3. Pour in the wine, stir and add one ladleful of hot stock. Simmer, stirring all the time until it has been absorbed. Continue to add the stock, with pauses in between and cook as before until the rice is tender. Add the butter and most of the cheese and stir gently.

4. Serve scattered with chopped parsley, the remaining cheese and black pepper

Serves: 4