Beetroot risotto

I love beetroot! I have just planted out some heirloom beetroot and I’m hoping for a good crop… so long as the dog doesn’t dig it up!

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But until then lovely fresh beetroot from the farmers markets are on my shopping list each week! I have wanted to make this ever since I read a recipe on a blog a few weeks ago. Unfortunately my filing system is hopeless and not only can i not remember where I read the recipe I can’t find where i have saved it… so I improvised and made my own!

Beetroot risotto

Ingredients

· 4 c stock
· 3 small beetroot, grated
· 1 medium onion, finely diced
· 3 cloves garlic, crushed
· 1 bay leaf
· ¼ c olive oil
· 1 ½ c Arborio rice
· ¼ c red wine
· 1 tbsp butter
· ¼ c grated parmesan
· ¼ c parsley, chopped
· 1 tbsp fresh thyme, chopped

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1. Heat oil in a pot on medium heat. Add bay leaf, onion and garlic. Sweat for 4 to 5 minutes until onions are soft. Add rice. Stir for 3 to 4 minutes. Add the beetroot and the wine. Stir for 3 to 4 minutes. Add 2 c stock and simmer for 10 minutes. Stirring each minute or so. Add the remaining stock in ¼ c amounts, stirring each time until absorbed. When the stock is gone the rice should be cooked but firm. Remove from heat. Add the thyme, parsley, parmesan and butter. Stir and serve.

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One Response to Beetroot risotto

  1. Pingback: Corned beef | Triathlete's garden

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