Beetroot Risotto Recipe
Servings: 1
Ingredients
- 1 x 375 gram bun uncooked beetroot, cooked as per instructions. Reserving beetroot leaves for garnishing.
- 2 Tbsp. Extra virgin olive oil
- 25 gm Butter, (1oz)
- 250 gm Aborio rice, (8oz)
- 1 x Vegetable stock cube, maded up with 1.2 litres (2 pints) water
- 2 Tbsp. Mascarpone cheese, (optional)
- 2 Tbsp. Creamed horseradish
- 20 gm Fresh flat leaf parsley, roughly minced
Directions
- Cook beetroot as per cooking instructions, allow to cold then cut into
- (1cm) 1/2 inch cubes, put to one side.
- Place the oil and butter in a large heavy based shallow pan and saute/fry the onion over a moderate heat till softened.
- Add in the rice and stir to coat in the oil and butter, then gradually add in the stock stirring constantly between each addition. Complete this process till all the stock is added and the rice is creamy in consistency (the rice grains should be 'al dente'). This will take approximately 15-20 min.
- Stir the minced beetroot, mascarpone, horseradish and parsley into the risotto, heat for a further 1-2 min.
- To serve: Pile spoonfuls of the risotto into large serving bowls and garnish with the reserved beetroot leaves. Serve immediately.
- NOTES : A wonderful flavoured and coloured risotto made with freshly cooked beetroot.
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