Risotto With Baby Beetroot |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 5 |
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This is delicious, a bit different and a beautiful colour. Do try it. 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:
1. Chop off beetroot leaves leaving 2cm stems and wash.
2. Steam boil or bake for about 20 minutes.
3. Beets are cooked when they can be easily pierced with a skewer.
4. Allow to cool and peel off skins and chop into fine cubes.
5. Wash hands and put beets aside.
6. Heat stock until just boiling.
7. Heat oil in a heavy based saucepan and sweat the eschalots or onion until soft.
8. Add rice and stir to coat with oil.
9. Add wine and keep stirring until the wine has evaporated.
10. Turn down heat and add beetroot and a good ladle of stock.
11. Adjust heat so that rice simmers, adding more stock as the liquid is absorbed.
12. This will take 16-18 minutes.
13. Taste foe seasoning.
14. When risotto is cooked al dente, add butter and fresh parmesan and stir well.
15. Allow to sit for one minute and serve with parmesan slithers and freshly snipped chives on top.
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