Beetroot Risotto

Inspired by Frugal Feeding’s gorgeous golden beetroot risotto, here’s my red beetroot risotto, which is adapted from Maggie Beer’s recipe. That gorgeous brilliant colour that beetroot imparts in dishes, also likes to stain, so make sure you have gloves handy unless you want pink stained fingers. Make sure the stock you add is hot – you need it to continue to cook the rice as soon as it hits the pan, and regular stirring will bring out that wonderful creaminess from the grains.

Ingredients makes 4-6 servings

1. 1 medium beetroot
2. 1 onion, diced
3. 1-2 cloves garlic, minced
4. 1/2 cup Arborio rice, uncooked
5. 2-3 cups hot chicken stock
6. good handful of grated Parmesan cheese
7. salt and pepper to taste
8. Wedge of lemon and chopped flat leaf parsley to serve
9. Optional: horseradish to serve

Method

1. Cook the beetroot first. In a saucepan of cold water, cover and bring the water to boil. Lower temperature and simmer until beetroot is tender – approximately 20-30 minutes
2. Once the beetroot is cooked, grate and set aside. Reserve some of the cooking liquid
3. Saute onions in some oil on low heat until translucent
4. Add garlic and cook for a few more minutes
5. Add the uncooked rice and stir well to coat the grains with the fragrant oil and cook for a few more minutes. This will give you time to make sure your stock is hot
6. Add the stock, a ladle at a time, and stir, stir, stir, until it is absorbed – you can also use some of the reserved cooking liquid
7. When you have added 3/4 of the stock, stir in the grated beetroot
8. Continue till the rice has a rich, creamy texture, taste for seasoning
9. Serve hot, topped with the grated Parmesan, the flat leaf parsley and a good squeeze of lemon – these add depth and freshness to the earthy flavour of the beetroot and really bring the dish alive
10. Optional – serve with a dollop of horseradish