Beetroot Risotto
Beetroot can dominate other colours when mixed in cooking but beetroot risotto is excellent.
Simmer
In a heavy pan water sauté (Add a small amount of the vegetable stock and as it evaporates add more, no more than a table spoon at a time)
After 30-40 minutes add the strained veges.
Continue with adding stock until the rice is still slightly firm to bite
Take off heat and add
Serve with
Simmer
- 6 cups Vegetable stock
- a large bowl of veges. This can be just cubed beetroot or a mixture of any other veges that appeal including mushrooms.
In a heavy pan water sauté (Add a small amount of the vegetable stock and as it evaporates add more, no more than a table spoon at a time)
- 2 chopped onions,
- 2 cups Arborio Rice (I am learning to use brown rice which is better for us, but it does take a bit longer)
- cup of wine.
After 30-40 minutes add the strained veges.
Continue with adding stock until the rice is still slightly firm to bite
Take off heat and add
- a coolant (mashed spud/frozen peas/a bit more wine)
- Seasoning
Serve with
- chopped parsley and chives