Beetroot Risotto. Bright in colour and delicious in flavour. This vibrant recipe by G’NOSH is absolutely fantastic
INGREDIENTS (SERVES 4-6 people)
- 500g fresh whole beetroot
- G’NOSH Beetroot & Mint dip
- 2 tbsp olive oil
- Knob of butter
- 1 large onion , finely chopped
- 1 garlic clove , finely chopped
- 500g risotto rice
- 250ml white wine
- 600ml of hot vegetable stock
- Handful of grated Parmesan
- 4 tbsp soured cream (or use crème fraiche)
- Handful chopped flat parsley
METHOD
- Peel and dice the whole fresh beets into quarter wedges. Roast on 175 deg for 20minutes.
- When beets are cooked dice into small 1cm cubes.
- Melt the butter in a saucepan and cook the onion until softened, together with garlic. Add in the risotto rice and stir until well coated and avoid rice sticking to pot.
- Pour over the vermouth and cook, stirring until almost fully absorbed. Add a ladleful of the stock to the rice and once again, stir until almost fully absorbed.
- Continue adding the stock, a ladleful at a time, until the rice is tender and creamy. You may not need all of the stock.
- Stir through a tub of G’NOSH Beetroot & Mint dip. This gives a further depth in colour, richness in flavor and a kick.
- Remove from the heat and mix in the grated Parmesan and flat parsley, gently stirring to mix through.
TO SERVE
- Serve on a white plate. Add dollop of sour cream or crème fraiche on the top with cracked pepper.
- You may want to sprinkle some more Parmesan or even crumble
