BEETROOT RISOTTO

Serves 2 | Preparation time 10mins | Cooking time 30mins 

Ingredients

  • Eshallot (small French onion), 1, finely chopped
  • Olive oil, 1 tbs
  • Garlic clove, 2, crushed
  • Arborio rice, ¾ cup
  • Wine, ¼ cup white (use de-alcoholised if preferred)
  • Vegetable stock, salt-reduced, 500ml (2 cups)
  • Beetroot, 225g can sliced beetroot and juice
  • Parmesan, 1 tbs finely grated

Method

  1. Drain beetroot over a small saucepan, capturing the juice in the saucepan. Dice the drained beetroot and set aside.
  2. Add the stock to the saucepan with the beetroot juice and set over medium heat. Cover pan and bring to the boil. Reduce heat to low; keep stock at a simmer.
  3. Heat oil in a separate medium saucepan set over medium heat. Add onion and cook, stirring occasionally for 5mins or until soft.  Add garlic, cook for 30secs.  Add rice, stir to coat rice grains in oil for 1min or until well coated and slightly toasted.
  4. Add wine, stir until rice absorbs liquid.
  5. Add ¼ cup of the hot stock to rice mixture; stir until rice absorbs stock. Repeat process for about 20mins or until rice is tender and creamy, reserving ¼ cup of the stock.
  6. Add parmesan, diced beetroot and reserved ¼ cup stock to rice mixture. Cook, stirring, for 1min, remove risotto from heat, stand for 5mins before serving. Season with cracked pepper.