Rich, earthy beets mingle with sharp Parmesan in this speedy weeknight dish. Whilst risotto does tend to monopolise attention in the kitchen, what you give in twenty minutes of monotonous stirring you gain in a gloriously creamy, tender finished product. Worth it.
- 5 small beets, peeled and cubed
- a good glug of olive oil
- sea salt and cracked black pepper
- 1 cup of Aborio rice
- 750ml / 3 cups of The Stock Merchant Vegetable Stock or Chicken Stock, warmed
- 1/2 cup of red wine
- 2 cloves of garlic, crushed
- 1 medium onion, finely chopped
- 2 sprigs of thyme
- 1/2 a cup of Parmesan cheese, grated
- 1 tablespoon of butter (we love Pepe Saya)
- Preheat oven to 200 degrees. Toss the beetroot together with the olive oil, salt and pepper to coat. Roast at 200 degrees for approximately 4o minutes, turning halfway through to ensure even cooking.
- In a heavy based pan or pot, cook the garlic and onion in olive oil, stirring occasionally until softened. Add the rice and stir continuously, until it becomes translucent.
- Add the wine and stir through the rice until it is absorbed and evaporated.
- Add enough stock to just cover the rice, and stir until it is all absorbed before adding any more. Add the hot stock, half a cup at a time, always ensuring that the liquid is totally absorbed before adding the next half cup. Continue until the risotto is soft and creamy.
- Stir in the beets, butter and parmesan until the risotto turns a deep crimson hue. Season with salt and pepper. Add a splash more liquid if necessary. Garnish with extra thyme leaves and goats cheese if desired.