I’m on a roll with beetroot at the moment. This week I’ve used it in both a sweet and savoury dish. Both have been successful and inspire me to cook more with this richly coloured vegetable.
I love making risotto. A simple easy to follow Jamie Oliver recipe got me hooked a couple of years ago. I’ve stuck by it and served many for family and friends, occasionally adding bacon or mushrooms depending on what ingredients I have available in the fridge. I then tried out Antony Worrall Thompson’s risotto of greens, garlic, anchovies and capers. I didn’t think it could possibly work but my boyfriend insisted and I’m so glad we made it. Not your traditional risotto but I love the combination of anchovies and capers.
Most recently I have had my eye on James Ramsden’s youtube video for Beetroot risotto which I finally got round to making last night. Earlier this week I was making rose macaroons with a friend ( post shortly to follow) and had plenty of raw beetroot left over so what better way to finish it up then grate it and throw into the pan with wine and arborio rice. The colour was electric and the smells intoxicating. I did alter the recipe by using cider instead of wine and adding other ingredients so here is a slightly edited version.
Beetroot Risotto (Serves 4)
- 1 large white onion, finely chopped
- 2 tablespoons virgin olive oil
- 300g arborio rice
- 1 glass white wine or cider
- 1.5 litres vegetable or chicken stock
- 2 large raw beetroots, peeled and grated
- 60g Grana Padano, grated plus extra for serving
- 1 tablespoon butter
- large handful of parsley, roughly chopped
- optional capers and anchovies to serve
- Heat olive oil in a large pan and add the onions. Turn the heat down a little and let the onions sweat. Season well with salt and pepper then turn the heat up again and add the arborio rice. Stir for a minute until the rice goes slightly translucent.
- Add the glass of wine or cider to the pan and let the rice absorb all the liquid. Turn the heat down and add a large ladle of the stock aswell as the grated beetroot.
- Continue to stir regularly and as the rice absorbs the liquid add another ladle. Continue doing this for approximately 15-20 minutes. The risotto should be cooked but still have a little bite.
- Now stir in your parmesan, parsley and butter. Remove from the heat and put a lid over the pan. Leave the pan to sit for 2 minutes.
- Serve with a sprinkle of extra parsley and a teaspoon of capers and anchovies
