Beetroot Risotto
Serves 4-6
Ingredients
- 2 tablespoons of butter
- 1 onion, finely chopped
- 1 ½ cups risotto rice
- 2 teaspoons crushed garlic
- 1 teaspoon dried thyme or 1 tablespoon thyme leaves
- ½ cup white wine
- 2 small beetroot (300g), peeled and coarsely grated
- 4 cups chicken stock
- ½ cup grated parmesan cheese
- Salt and black pepper to taste
Method
- Heat butter in a medium pot and cook onion over gentle heat until softened but not browned (5 minutes).
- Add rice, garlic and thyme and stir over heat for 2-3 minutes to coat.
- Pour in wine and cook until evaporated. Stir in beetroot and chicken stock, cover loosely, and simmer over a very low heat until rice is just tender and the risotto is creamy (20 minutes). If it seems to be getting a bit dry, add left-over stock or wine to taste.
- Add parmesan cheese and seasoning with salt/black pepper to taste if required. To serve, transfer to a serving bowl and top with reserved parmesan for garnish.
