Beetroot /ˈbiːtruːt/ noun The edible dark-red spherical root of a kind of beet, eaten as a vegetable. Beetroots have an exceptional nutritional value. They are rich in iron, vitamin A and C, folic acid, fibre, manganese and potassium. To select a beetroot choose one which is firm, sooth and a vibrant red-purple. They can be stored for 3-4 days in the fridge with the green attached, but with the greens removed they can be stored for up to 2-4 weeks. During preparation if your hands become stained, rub some lemon juice over them to help remove the colour.
Ingredients:
- 1.5 L of vegetable stock
- 1 large beetroot, peeled and grated
- 1 small brown onion, peeled and chopped into 4 pieces
- 2 celery sticks, trimmed and chopped in half
- 400g of Arborio risotto rice
- 75 mL of dry white whine
- 1 tsp of butter
- 2 cloves of garlic
- Salt and pepper to season
- 1 tbs of olive oil
- 100g of parmesan cheese
- 100g of feta
- 100 g of walnuts
- 1 handful of rocket leaves
Method:
- Heat the stock in a saucepan and keep it on a low simmer.
- Add the celery, onion and garlic to a food processor and blend until finely chopped. In a large pot with a wide base heat the olive oil, celery, garlic and onion on a low heat for 5 minutes.
- Turn the heat up high and add the rice. Give it a good stir before adding the white wine. Keep stirring until the liquid has cooked into the rice.
- Turn the heat down to a simmer and keep add ladles of stock 1 at a time, stirring the rice, allowing each ladle to be absorbed before adding the next. You generally know to add more stock when the rice starts to hold to the pan.
- After 15 minutes add the beetroot. Carry on adding stock to the rice until it is soft, this will take about 30 minutes.
- Take the risotto off the heat and add the butter and parmesan. Give it a good stir. Leave it to rest for 3 minutes with a lid on to allow the rice to rest.
- Serve the risotto topped with rocket leaves, walnuts and feta.
- Go back for seconds!
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