Beetroot Risotto
Serves 4-6
Ingredients
1 tbsp olive oil
600ml vegetable stock
1 onion, finely diced
1 stick celery, finely diced
1 clove garlic
400g risotto rice (arborio or carnaroli)
75g parmesan, grated
75g butter
200g cooked beetroot, diced
salt and black pepper
Method
Put the stock in a saucepan and bring it up to a gentle simmer
In a separate pan heat the olive oil with half of the butter
Add the onion, celery and garlic and fry gently for about 15 minutes until it is soft. Do not let it brown
Add the rice, turn the heat up and fry the rice for 1 minute. Stir the rice when doing this so it all gets coated with the oil and butter
Add a ladle of hot stock and turn down the heat to a gentle simmer
Stir the rice quite often and when the stock is absorbed by the rice add another ladleful, repeating this until all the stock is used, or the rice is cooked. This should take about 15-20 minutes. If all the stock is used and the rice is still not cooked add some boiling water
When the rice has been cooking for about 10 minutes add the cooked beetroot and stir in
Take the pan off the heat and stir in the parmesan and the rest of the butter. Leave it to sit for 2 minutes to allow the cheese and butter to melt into the rice
Season with salt and black pepper and serve
Keywords: Vegetarian, Risotto, Rice, Beetroot
