The versatility, simplicity, and comfort that a risotto brings is unbeatable. Provided you have arborio rice, and stock, you can pretty much make any flavour you like!
This beetroot risotto was actually my first for the season, and my first attempt at a beetroot one. I didn't follow a recipe, and I feel like once you know the basics of a good risotto you won't need too either.
It turned out perfect. The earthy beetroot, with the fresh, flavoursome thyme, really hit the spot. Although it was almost too pretty to eat;
Ingredients;
3 large fresh beetroot, peeled & chopped to 1cm pieces
1 onion chopped
2 cloves garlic finely chopped
3 cups vegetable stock
1 tbsp butter
1/2 cup red wine
3 sprigs fresh thyme
1 cup arborio rice
Parmesan to serve
Method;
Preheat oven to 180. Roast chopped beetroot for 30 mins or until soft. Meanwhile, in a deep frypan on medium heat, put the butter, onions & garlic in. Sauté until soft. Add the rice and allow it to simmer in the butter and onions for a couple of minutes. Add the red wine, and allow the rice to absorb it for 5 mins. Season with pepper. Slowly add the stock, 1/4 cup at a time- stirring continuously for approximately 30 mins. Take the beetroot from the oven, mash it or leave it as is. Add this into the pan. Stir in the thyme. Turn off the heat & allow it all to soak in for 15 mins. Voila!
I served mine on a bed of spinach, & with a sprinkle of Parmesan, & it was delish!
(You can change the recipe to anything you like such as pumpkin, mushroom etc)
Enjoy! And happy Friday!
Gem
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