Saturday, September 15, 2012

Beetroot Risotto with Summer Greens



I've inherited this recipe for Beetroot Risotto from my good friend Claire who is a whiz in the kitchen as well as in the garden. I had a lot of fresh Beetroot growing and she had the perfect dinner for me to make with it. My family absolutely loves this dish, which I really appreciate as Claire's Hubby isn't a fan, so she has to wait for him to be out of town to make it. Don't be tempted to go without the lemon, it's a MUST!

Beetroot Risotto with Summer Greens

Ingredients:  Serves 4                                    Serves 6
1 1/2 L Chicken or Vegetable Stock                (2l) (4 tsp stock powder in boiling water)
3T Butter or Olive Oil                                    (4T)
1 Medium Onion Diced                                  (2)
350g (2C) Arborio Rice (can also be regular)    (3C)
125ml White wine                                          (180ml)
2 T Fresh chopped Parsely (or 1 dried)
2 T Fresh chopped Basil (or 1 dried)
3 Medium Beets, peeled and grated                  (5)
3 Handfulls spinach, finely sliced                      (4)
Salt & Pepper to taste
Grated peel and juice of 1 lemon                       (1 1/2)
Freshly grated Parmesan cheese to serve (DF: Omit the cheese)

Method:
1. Bring the stock to a simmer. (or mix stock powder with boiling water.)
2. Heat the butter in a separate wide pan over medium heat; add the onion, and sauté for 3 minutes. 
3. Add the rice, stir to coat well, cook for 1 minute. 
4. Add the wine and simmer until it’s absorbed, then stir in the parsley, basil, and the beets. 
5. Add 500ml stock, cover, and simmer until the stock is absorbed. 
6. Begin adding the remaining stock a ladle at a time, stirring constantly until each addition is absorbed before adding the next, until the rice is tender. 
7. Before the last ladle, add the beet greens or spinach. 
8. Season with salt and pepper, then stir in the lemon peel and juice. Top with parmesan.

oh and expect PINK!
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