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