Thursday, 4 September 2014
I love any kind of risotto (with the traditional short-grained rice but also with pearled barley). I have made this beetroot version a number of times but the last time I made it, it was an unappealing pinkish colour.
So best to use lots of grated fresh beetroot - you can't really have too much! In the version I made this week, I also used red wine instead of the usual white wine (or lemon juice if you prefer not to cook with alcohol) which really enhanced the colour.
The beets I used had been harvested a week or two ago from my garden, so there were no beet greens left. But they are a nice addition - just stir them in a minute or two before serving. And roast some extra beets if you have any on hand and toss them in as well.
1 large shallot, diced
2 cloves garlic, minced
1 cup arborio rice
2 medium beetroot, grated (1 1/2-2 cups)
2/3 cup red wine
5 cups vegetable stock
Parmesan cheese (or aged cheddar)
Saute shallots and garlic in 1 Tbsp olive oil. Add the rice and stir to coat. Toast the rice for one minute. Add the wine and grated beetroot. The wine will deglaze the pan so take this opportunity to scrape up any shallot bits that might have stuck to the pan.
Start adding the stock at about a 1/2 cup at a time. Stir between additions just enough to incorporate the rice with the liquids. When the rice is cooked, add another 1/2 cup of liquid to keep the overall texture creamy and loose.
Squeeze in some lemon juice and stir in 1/4 cup parmesan cheese (or to taste) and maybe a dab of butter if you want it extra creamy. Season with salt and pepper.
Serve with extra parmesan cheese or sour cream, if desired.