Beetroot Risotto

Name: Beetroot Risotto
Ingredients: 10 baby beetroot; 60 ml (4 tablespoons) olive oil; 1 onion, roughly chopped; 1 carrot, cut into small cubes; 1 stick celery, sliced; 4 sprigs rosemary; 500 ml (2 cups) arborio rice; 125 ml (1/2 cup) red wine; 1-liter (4 cups) chicken stock; 250 ml (1 cup) beetroot cooking liquid; 30 ml (2 tablespoons) butter; salt and pepper to taste

Serve the beetroot risotto with grilled steak and a glass of red wine.

Published 31 May 2022

Method

Cook the beetroot in water until tender. Reserve 1 cup of the beetroot cooking liquid and some of the beetroot leaves. Shred the leaves and halve the beetroot.
Heat the oil in a saucepan. Add the onion, carrots, celery and rosemary sprigs and stir-fry for 5 minutes.
Add the arborio rice and cook for 3 minutes, stirring constantly with a wooden spoon to coat the rice with oil.
Add the red wine and simmer, stirring constantly until the wine has evaporated. Add the hot stock, a ladleful at a time, while stirring constantly.
Add the beetroot after 15 minutes and add the beetroot cooking liquid. Continue cooking the risotto for another 10 minutes until just tender.
Add the shredded beetroot leaves and the butter. Season with salt and pepper and serve immediately.