Beetroot risotto
A pink risotto for the discerning bb girl or boy who wants to eat OddBox beetroot 'nose-to-tail' the veggie way.
Equipment
- Tin foil
- A bigger pot/pan than you assume you'll need
Ingredients
- 2 whole beetroot including stems and leaves
- 2 tbsp olive oil
- 1 whole onion red or white
- Minimum 4 cloves garlic always add more than a recipe asks for
- 1/2 bag risotto rice
- large splash red wine, port or vermouth rosso
- 1 stock cube
- 1 litre boiling water
- a block grated parmesan/grand padano/comte any hard cheese
Instructions
- Cut the beetroot stems off and put to one side. Wrap the beetroot in tin foil and pop in an oven at 200 degrees for 1 hour. Take them out of the oven, unwrap and leave to cool. Once cool, the skins should easily peel off and the beetroot can be diced into small chunks and put aside.
- Roughly slice the beetroot stems and leaves and put aside.
- To make the risotto, start by sweating the onion, garlic and beetroot stems in olive oil and a pinch of salt.
- Once everything in the pan is soft and golden, add the splash of red alcohol (red wine, port or vermouth rosso) and deglaze the pan.
- Add in a blob of butter and the risotto rice and stir, Once the dry rice starts to cook, start adding in the stock one ladle at a time.
- Apologies but you're going to have to add stock ladle by ladle and stir for the next 30-35 minutes. Deal with it. Once you've nearly finished adding all the stock and the rice is pretty much cooked, add in the beetroot leaves, diced beetroot and the cheese.
- Serve with a drizzling of olive oil, a pinch of flaky salt and more cheese.