Recipe 4 – Rooty Red Risotto

13 Apr

Ingredients:

3 cloves of garlic

1 medium onion

1 medium fresh beetroot (uncooked)

2litres Marigold/Stock

Knob of butter

2 cups of Arborio Risotto rice (I use a tea cup…)

Frozen peas

1tsp Paprika

1tsp coriander seeds

Salt and lots of black pepper

Balsamic vinegar

Feta Cheese to garnish

Heat the butter gently in a pan and throw in the finely chopped onion and roughly chopped garlic, sweat them off with the lid on until clear (approx 10 mins). Add your rice and stir to coat thoroughly in juicy garlicky goodness – My cooker is electric and on 5 at this point.

Pour in 1/3 of your stock and stir. Put the lid back on your rice mixture while you grate your fresh beetroot ( approx 5 mins) and get very pink hands!

Add paprika and coriander seeds, salt and pepper….. stir and add more stock and all of your beetroot. Stir some more and add the rest of your stock. Pour in a glug of balsamic vinegar and stir again before putting the lid on and turning the heat right down to 3. Let it simmer, add as many peas as you like… I like lots, stir occasionally for another 5 mins (or not if you aren’t a fan of stirring) then remove lid and let it cook for another 5 mins until sticky and thick.

Let your risotto stand off the heat for a few minutes while you chop or crumble a generous amount of feta. Serve and garnish with the feta just prepped, if there is any left ( I always eat the cheese)

Season further to taste! We ate our beetroot risotto with a lovely Cote du Rhone, mmmmmmmm. And there was enough left over for lunch the next day.

Enjoy.

 

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