Monday, March 7, 2011

beetroot risotto

what you need

3 large fresh beetroot

1 tbs olive oil

30g butter

1 onion, diced

2 cups arborio rice

4 1/2 cups chicken or vegetable stock

Salt & freshly ground black pepper

100grs grated parmesan

2 tablespoons butter

what to do

Peel the beetroot and cut into julienne strips. Wash the beetroot tops and chop into 7cm pieces.

Heat the olive oil and butter in a large heavy saucepan, saute the onion for 3 mins or until soft. Add the beetroot and cook stirring over a moderate heat for 2 mins. Add rice and stir until translucent.

Add a ladle of stock at a time to rice and stir until absorbed. Continue stirring in the stock, gradually, until the rice is just cooked. This process should take around 20 mins.

Season to taste with salt and pepper

Stir in butter and parmesan. let stand for 5 minutes. Then serve topped with diced beetroot and shaved parmesan.

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