Beetroot Risotto Recipe

This risotto caught my eye, primarily with its stunning colour so  I had to give it a try and this was the end result.  The flavours are sound here but you'll be able to take it to a different level, not only with flavour but with texture aswell.  Blue cheese would work well, soured cream, chopped walnuts. Okay, my mind is going a frenzy with ideas

Purple beetroot risotto on white plate with goats cheese and parsley for garnish
It works as a starter, main or even an accompaniment to meat or fish.  This will be a great one to show off if you are having dinner guests around.

Prep Time: 20 mins
Cook Time: 30 mins
Serves: 4

500g beetroot
2 tbsp olive oil
knob of butter
1 medium sized shallot, peeled and finely chopped
1 cloves garlic, minced
250g risotto or arborio rice
150ml vermouth or white wine
700ml hot vegetable stock
1 handful grated Parmesan
4 tbsp soured cream
fresh parsley
crumbled goats cheese 

1. Heat oven to 180C. Peel and trim the beetroots (use kitchen gloves if you don’t want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hour until the beets are soft.

2. Heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.

3. Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft.

4. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some goats' cheese and fresh parsley scattered on top.