We’ve been growing a special variety of beetroot in the garden. Rather than the beets growing round like a traditional beet they grow down in a tubular shape which is perfect for growing in containers. They have been ready for a few weeks and I’ve just been trying to come up with ideas for them, instead of just pickling them all.
The weather is still appalling and we were in severe need of something to brighten us up so I decided to make a beetroot risotto. It ended up as a rather shocking pink and Hubby looked rather shocked when I served it up! As for the taste you could really taste the sweet, earthyness of the beetroot.
Creamy Beetroot Risotto
1 tbsp olive oil
1 small onion finely sliced
1 clove of garlic, sliced
200g risotto rice
50ml red wine
400ml hot chicken stock
2 tbsp creme fraiche
1 tbsp butter
1) Roast beetroots (with the skins still on) in a foil parcel at 200oc for an hour. Allow to cool, peel off the skin and dice.
2) Gently fry onion and garlic in the olive oil in a deep saucepan for 3 min. Add rice and stir for a further 2-3 until the rice is translucent.
3) Pour in the wine and turn up the heat until the wine is absorbed. Gradually add stock 1 ladle at a time, each time waiting for the stock to be absorbed before adding more.
4) Stir in beetroot and leave for 4 min. Take off the heat then add creme fraiche, butter and seasoning. Leave for 2-3 min before serving.