beetroot risotto

beetroot risotto

ingredients
EVOO
1 large or 2 small beetroots
1 small leek, finely chopped
2 cloves of garlic, finely chopped
½ glass (100ml) white wine
2 cups (500ml) hot vegetable stock, and more hot water if needed
2 tsbp each dill and mint
50g goats’ cheese
Parmesan and toasted flaked almonds to serve

method
1. Heat the oven to 180°C
2. Peel the beetroot and cut into wedges, coat with oil, season well and roast for 30 minutes
3. In 2 tbsp olive oil, fry the leek and garlic gently until quite soft
4. Add the rice, stir for 2-3 minutes to coat the rice with oil
5. Add the wine and stir until it’s been absorbed
6. Start adding the stock, a little at a time, stirring all the time. Add more stock when it starts to become dry, but don’t let it stick
7. When most of the stock has been added, puree one third of the roast beetroot and add to the risotto.
8. When the rice is nearly cooked (al dente), ensure the risotto is quite loose, add the mint, dill, lemon juice and seasoning and set aside with the lid on for a few minutes

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