Beetroot Risotto – Recipe just for you
Try this delicious Winter Recipe to warm you up
1 litre vegetable stock
500g raw beetroot, peeled and grated
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves of garlic, finely chopped
350g risotto rice (preferably carnaroli)
100ml dry white wine
Salt and freshly ground pepper
60g mascarpone, plus a few tsp more
3 tbsp butter
100g parmesan or vegetarian equivalent
A few chopped chives
How its done
Heat the stock in a saucepan, throw in the beetroot and keep it warm; it should be just below simmering point. Meanwhile, in a heavy pan, heat the oil and sweat the onion and garlic over a gentle heat until soft, but not coloured. Add the rice, turn up the heat a little, and stir until well coated in the oil. Throw in the wine and stir until the liquid has been absorbed. Now add a ladle of the hot stock, scooping up some of the beetroot bits at the same time, and continue to cook over a medium heat, stirring often, until the liquid is absorbed. Then add a second ladle of stock and beetroot, and again stir until absorbed. Season well with salt and pepper, then add a third quantity of stock and stir in. Keep adding stock in this way until the rice grains are just al dente. Use a splash of boiling water if the stock runs out.
Once the rice is cooked, season well, stir in the mascarpone, butter and cheese, then cover the pan and leave for 3 minutes. Taste and season again if you think it needs it.
To serve, spoon the risotto into bowls, adding a blob more mascarpone if you want, and scatter with chopped chives.