Risotto With Baby Beetroot
"This is delicious, a bit different and a beautiful colour. Do try it."
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4-5
ingredients
- 1 bunch baby beets
- 1 liter good quality chicken stock or 1 liter beef stock
- 3 tablespoons olive oil
- 2 -3 shallots or 1 medium onion, finely chopped
- 500 g arborio rice
- 1⁄2 cup dry white wine
- freshly grated parmesan cheese
- 50 g unsalted butter
- salt and pepper
- chives, to serve
directions
- Chop off beetroot leaves leaving 2cm stems and wash.
- Steam boil or bake for about 20 minutes.
- Beets are cooked when they can be easily pierced with a skewer.
- Allow to cool and peel off skins and chop into fine cubes.
- Wash hands and put beets aside.
- Heat stock until just boiling.
- Heat oil in a heavy based saucepan and sweat the eschalots or onion until soft.
- Add rice and stir to coat with oil.
- Add wine and keep stirring until the wine has evaporated.
- Turn down heat and add beetroot and a good ladle of stock.
- Adjust heat so that rice simmers, adding more stock as the liquid is absorbed.
- This will take 16-18 minutes.
- Taste foe seasoning.
- When risotto is cooked al dente, add butter and fresh parmesan and stir well.
- Allow to sit for one minute and serve with parmesan slithers and freshly snipped chives on top.
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RECIPE SUBMITTED BY
Kate in Katoomba
Australia
I live in Australia, in the Blue Mountains (a national park the size of Belgium) and I really enjoy all things to do with food (especially the eating part). I used to work in theatre and casting in the UK, but now work in an antique/discerning junk shop in Australia. I enjoy collecting out of print and old church cook books and have way too many. I can't stand bad traffic, people who sniff, or white plastic garden furniture! If I had a month off I would most likely be asleep a lot of the time or eating dark chocolate, but If I had absolutely no responsibilities, you could find me at the Musee D'Orsay in Paris looking at the pictures.
