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Beetroot Risotto

Beetroot can dominate other colours when mixed in cooking but beetroot risotto is excellent.

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.
When the veges are just cooked strain them out from the stock and put aside.

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, 
Stir in the following
  • 2 cups Arborio Rice (I am learning to use brown rice which is better for us, but it does take a bit longer)
Reduce heat and add 
  • cup of wine.
Slowly add stock to rice, keeping rice covered.  Stir maintaining a creamy texture.  

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
Cover and set aside for 3 minutes

Serve with
  • chopped parsley and chives 
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