Thanks to Christian, I'm a recent beetroot convert (in a big way). We also enjoyed a great crop of home-grown beets from what we hope will one day turn into the MSF kitchen garden!
Spurred on by this new love, I decided to try out my first beetroot risotto. The result was a mix of earthy beetroot and creamy goats cheese. Turns out it was cheap and very healthy too, using mainly ingredients that I had at home.
So here's how:
Spurred on by this new love, I decided to try out my first beetroot risotto. The result was a mix of earthy beetroot and creamy goats cheese. Turns out it was cheap and very healthy too, using mainly ingredients that I had at home.
So here's how:
Ingredients:
- A generous knob of butter
- 2 onions, chopped
- 1 litre good vegetable stock
- 500g beetroot (I used the ready-to-eat stuff that comes in vinegar, but give it a good rinse)
- 2 cloves garlic, crushed
- 300g risotto rice
- 200ml red wine
- A handful of any hard cheese, grated. I used some leftover gruyère; parmigiano reggiano would also work well.
- A bunch of dill, chopped
- Goat's cheese (optional)
Melt the butter in a large saucepan. Add the chopped onion and cook for about 5 minutes until soft.
Meanwhile, start to heat the stock in a separate pan. Grate the beetroot (a food processor will definitely come in handy here!) and add half of it to the stock. Keep this pan warm and to one side.
Add the garlic to the onion pan for a minute or so, then add the rice. Stir for a further minute so the rice is completely coated in butter. Pour in the wine and let it bubble away and reduce for a couple of minutes.
Add the warm stock bit by bit, making sure the liquid is fully absorbed by the rice before each addition. Don't take your eye off the ball at this point - constant stirring is key!
When you've added nearly all the stock, fold in the remaining grated beetroot, before finishing off the cooking process.
Just before serving, stir in the hard cheese and dill.
Top with soft goat's cheese and natural yoghurt if you want, and enjoy!
Meanwhile, start to heat the stock in a separate pan. Grate the beetroot (a food processor will definitely come in handy here!) and add half of it to the stock. Keep this pan warm and to one side.
Add the garlic to the onion pan for a minute or so, then add the rice. Stir for a further minute so the rice is completely coated in butter. Pour in the wine and let it bubble away and reduce for a couple of minutes.
Add the warm stock bit by bit, making sure the liquid is fully absorbed by the rice before each addition. Don't take your eye off the ball at this point - constant stirring is key!
When you've added nearly all the stock, fold in the remaining grated beetroot, before finishing off the cooking process.
Just before serving, stir in the hard cheese and dill.
Top with soft goat's cheese and natural yoghurt if you want, and enjoy!