Tuesday, August 1, 2017

Beetroot Risotto Recipe

I have tried many risotto recipes in my time but when asked if I'd ever tried this I went as red as a beetroot.  I was embarrassed because I'd not even considered using such a sweet vegetable in a risotto before. Smoothies, soups, salads, even cakes, but never had I considered using beetroot with risotto rice.

Still with a red face, I felt like I needed some fresh air and killing two birds with one stone I exercised with a brisk walk to the supermarket and bought some fresh beetroot to use in this colorful risotto which had been recommended to me some time ago.


And truly colorful this is! And it's also great to know that beetroot is known to reduce blood pressure. I will not let myself get so embarrassed again.

This can be served simply as a normal risotto but crumbled feta or goat cheese would go well with this delightful dinner.

Prep Time: 20 mins
Cook Time: 30 mins

Ingredients:
beetroots
1 litre vegetable stock
2 tbsp olive oil
2 cloves garlic, minced
¼ cup shallots, peeled and finely chopped
1 cup arborio rice
¼ cup vermouth or white wine
1 tsp salt
½ tsp pepper
2 tbsp butter

Instructions:
1. Wrap the beetroot in foil and roast them in the oven at 180C until tender. Peel and chop into ¼ inch cubes to make 3 cups; set aside.

2. Bring vegetable stock to the boil in a saucepan, over medium heat and then reduce to a low simmer.

3. Heat oil in a large bottom based saucepan over a medium to high heat. Add garlic and shallots and cook gently until shallots have softened.

4. Add the rice and stir until coated in oil.

5. Add the vermouth and stir until absorbed.

6. Add stock,  ½ cup at a time, stirring after each addition until liquid has been absorbed before adding more. This should take around 20 minutes in total.

7. Peel and dice the cooked beetroots. Add to the risotto.

8. Add the butter, some salt and pepper.

9. Serve in warmed bowls and scatter with fresh herbs, parsley, mint or thyme for example and some crumbled cheese if desired.

Serves: 4