This veggie meal is packed with healthy beetroot that’s oh-so-good for you!
Beetroot stains everything it touches, so use this to your advantage by making risotto in Schiaparelli pink.
Beetroot Ristotto
What You Need
2 large beets, washed and trimmed
Pink verjuice (optional)
500ml vegetable stock
1 tbsp extra-virgin olive oil
1 small red onion, chopped
1 garlic clove
1 cup Arborio rice
½ cup dry white wine
1 tbsp cold butter
To serve:
1 log Chevin, sliced
Chopped chives
Method
1/ Place the beetroots in a medium pot filled with water, bring to the boil, then simmer until tender.
2/ Reserve 1½ cups of the pink cooking liquid. Peel the beetroots and cut into 1cm cubes. Pureé half a cup of cubes and save the rest for adding to the risotto. If you like, toss half a cup of cubes with a drizzle of verjuice for serving.
3/ Heat the beet juice with the stock and keep warm.
4/ Heat the olive oil in a medium pot over a medium heat and cook the onion and garlic until softened but without colour. Add the wine and simmer until almost entirely cooked away. Add the risotto rice and cook, stirring, until it makes a sizzling, crackling sound.
5/ Add a ladle of pink stock and cook, stirring, until all the liquid has been absorbed by the rice. Keep doing this for 10 minutes and then add the beetroot. Continue adding liquid, cooking and stirring for another seven to eight minutes (no more) until all the liquid is absorbed and the rice is cooked but still firm at its core.
6/ Remove from the heat, season, quickly stir in the cold butter and then fold through the beetroot pureé.
7) Serve immediately, topped with three slices chevin (optional) and a spoonful of verjuice beets and a sprinkling of chives.
Serves 2. Per 510g serving: 1 9565kJ, 16g fat (6g sat), 490mg sodium, 60g carbs, 4g fibre, 12g sugars, 12g protein.
