Not enough food is purple, are we all agreed?
Good, with that decided, I shall now share with you my recipe for beetroot risotto. A lot of people turn their nose up at beetroot, usually because for some very strange reason, they don’t like pickled beetroot. I can’t fathom why they wouldn’t love it, the stuff is beautiful on a cheese sandwich with some salad cream, and a handful of ready salted crisps shoved into it. You just have to hope that the beetroot doesn’t fall out of the sandwich and stain your clothes.
On the topic of beetroot staining you, for this recipe you will require rubber gloves when grating the beetroot (there’s a sentence I didn’t expect to be writing when I woke up this morning). Or, if you like having bright pink hands, you can omit the gloves.
It also helps to have all of your ingredients prepared and ready to put into the pan whilst making this, as you cannot leave the pan whilst cooking a risotto, as it has to be stirred continuously.
- raw beetroots, grated (one beetroot per person)
- shallots, finely chopped
- garlic, finely chopped
- risotto rice
- vegetable stock, kept warm
- white wine
- white Stilton
- black pepper
- In a little oil and butter, gently sweat the finely chopped shallots and garlic, until slightly translucent. Add a small grind of salt at this point, as it stops the shallot from burning.
- Add the beetroot and sweat for a good few minutes until it begins to go tender, stirring regularly. You may need to add a splash of stock, but only a tiny splash.
- Add the risotto rice. I usually go for a handful and a half per person (this recipe also works at one beetroot per person). Gently fry the rice for a few minutes
- Add a glass of white wine, and simmer until absorbed, stirring continuously
- Once the wine is absorbed, add a ladle of the stock, and stir until absorbed.
- Repeat step five until there is no more stock left, and all the rice is cooked well. The rice should be creamy, but still have a little bite in the centre, and it should not be clumpy, the ideal risotto should be quite viscous, so that when separated in the pan down the middle, it oozes together again.
- Check for seasoning, serve and sprinkle with crumbled white Stilton
- Ideal to be served with garlic bread