Beetroot Risotto
Serves 5-6
Ingredients
500g arborio rice
1 cup red wine
3 small beetroots
4 sprigs thyme (extra for decoration if required)
1 red onion
5 garlic cloves
2 tbsp olive oil
25g butter
5 cups water
1 vegetable stock cube
I cup creme fraiche
Method
Pre heat oven to 180 degrees and place on a tray beetroot with skin on for 40-50 mins. Remove from the oven and boil the kettle. Take beetroot off the oven tray to cool immediately. Once the kettle has boiled, pour some into a blender with the stock cube and whisk until the cube has dissolved. Add the beetroot and leave for a few mins to cool, add ice if you’re in a hurry. Blend together until smooth then set aside. Dice onion, garlic and strip leaves from thyme and put in a large pot, drizzle oil and add butter and turn onto a low heat. When the onion has softened, add the rice and stir for a minute so it’s well coated. Then pour the beetroot mix in and stir. As the water starts to evaporate keep adding the remaining until it’s all gone. By this time the rice should be soft. Add the creme fraiche (leave some for decoration if you want) and stir again until well combined. Check the rice is cooked then remove from the heat. Decorate with any leftover creme fraiche and a sprig of thyme.