Beetroot Risotto Recipe

Name: Beetroot Risotto Recipe
Ingredients: 1 x 375 gram bun uncooked beetroot, cooked as per instructions. Reserving beetroot leaves for garnishing.; 2 Tbsp. Extra virgin olive oil; 25 gm Butter, (1oz); 250 gm Aborio rice, (8oz); 1 x Vegetable stock cube, maded up with 1.2 litres (2 pints) water; 2 Tbsp. Mascarpone cheese, (optional); 2 Tbsp. Creamed horseradish; 20 gm Fresh flat leaf parsley, roughly minced

8 ingredients

10 steps

Ingredients

1 x 375 gram bun uncooked beetroot, cooked as per instructions. Reserving beetroot leaves for garnishing.
2 Tbsp. Extra virgin olive oil
25 gm Butter, (1oz)
250 gm Aborio rice, (8oz)
1 x Vegetable stock cube, maded up with 1.2 litres (2 pints) water
2 Tbsp. Mascarpone cheese, (optional)
2 Tbsp. Creamed horseradish
20 gm Fresh flat leaf parsley, roughly minced

Directions

1

Cook beetroot as per cooking instructions, allow to cold then cut into
2

(1cm) 1/2 inch cubes, put to one side.
3

Place the oil and butter in a large heavy based shallow pan and saute/fry the onion over a moderate heat till softened.
4

Add in the rice and stir to coat in the oil and butter, then gradually add in the stock stirring constantly between each addition.
5

Complete this process till all the stock is added and the rice is creamy in consistency (the rice grains should be 'al dente').
6

This will take approximately 15-20 min.
7

Stir the minced beetroot, mascarpone, horseradish and parsley into the risotto, heat for a further 1-2 min.
8

To serve: Pile spoonfuls of the risotto into large serving bowls and garnish with the reserved beetroot leaves.
9

Serve immediately.
10

NOTES : A wonderful flavoured and coloured risotto made with freshly cooked beetroot.