Beetroot Risotto

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Beetroot RisottoGive your food some colour, with this beetroot risotto dish.

Serves: 4-6 people

What You’ll Need:

  • 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

What To Do:

  • 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 some goats’ cheese on top.

www.gnosh.co.uk 

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