I love colourful food. And beetroot makes everything a lovely purple colour. I also love goats cheese. Although, apparently there’s going to be a goats cheese shortage this Christmas, which is a bit sad. But all in all, I enjoyed this meal and would recommend it.
As I would all the recipes featured herein, to be honest, but thought I’d spell it out for want of something more interesting to say in the introduction.
(serves 3, or 2 if very large portions)
4-5 fresh beetroot
Vegetable oil + knob of butter
2 cloves garlic
1 mug rice
150ml red wine
1/2 tsp dried oregano, or 1tbsp fresh if you have it to hand
750ml vegetable stock
Sprinkling of parmesan or grated hard cheese
Handful fresh parsley, chopped
2nd knob of butter
- Peel and quarter three or four beetroot, coat lightly in oil and roast in a hot oven (190 c) for 40 minutes or so. Peel and grate one raw beetroot and save for later.
- Heat your stock in a saucepan and keep it warm on the hob while you cook the risotto.
- Fry the onion and garlic in oil and butter for 4-5 minutes, then add the rice and stir to coat in the oil.
- Add the wine and stir until it is absorbed into the rice.
- Add the oregano and a ladleful of stock then cook the rice slowly, stirring constantly. Add a ladleful of stock at a time and stir until absorbed before adding more liquid.
- When the rice is nearly cooked (about 20 minutes), add the cubed cooked beetroot and half the grated raw beetroot.
- When the rice is cooked – creamy, glossy and soft with a slight bite – stir in the remaining raw grated beetroot, the butter, finely grated hard cheese, chopped parsley and a generous amount of fresh ground black pepper.
- Serve right away with a good squeeze of lemon, topped with goats’ cheese or a touch more grated pecorino.