Ingredients
- 1.5 litres of vegetable or chicken stock (approx.)
- 3 tablespoons butter or olive oil
- 1 medium onion, diced
- 350 g (12 oz) Arborio (risotto) rice
- 120 ml white wine
- 2 Tbsp chopped fresh parsley
- 2 Tbsp roughly torn fresh basil
- 2 to 3 medium beetroots, peeled and grated
- 2 to 3 handfuls beetroot tops or ruby chard (silver beet) kale finely chopped
- Salt and pepper to taste
- Grated peel and juice of 1 lemon
- 1 handful freshly grated Parmesan cheese, to serve
BEETROOT RISOTTO
Method
- Bring the stock to a simmer
- Heat the butter in a separate wide pan over medium heat; add the onion and sauté for 3 minutes
- Add the rice, stir to coat well, cook for 1 minute
- Add the wine and simmer until it’s absorbed, then stir in the parsley, basil, and the beets
- Add 500ml stock, cover, and simmer until the stock is absorbed
- Begin adding the remaining stock a ladle at a time, stirring constantly until each addition is absorbed before adding the next,
Comments
Thank you to Brydone Organics for supporting this demonstration.
To download a printable version of this recipe click here
