Recipe number three for beet week is creamy beet risotto! There were several recipes out there that had what seemed a lot of different ingredients. This one seemed simple and i thought might highlight the natural beet flavour the best! I found the recipe at Domestic Goddess in Training Go check it out!
Creamy Beetroot Risotto
Original recipe here! The recipe below is as i made it.....
Serves 2-4
1 cup cooked beetroot, diced
1 tbsp olive oil
1 onion finely sliced
2 cloves of garlic, sliced
200g risotto rice
500ml hot chicken stock
2 tbsp sour cream
1 tbsp butter s & p seasoning
1)Boil beets whole (leave ends on or the colour/flavour will leak) for an hour, completely covered in water at all times. Allow to cool, peel off the skin and dice into small cubes, mine are about 1cm.
2) Gently fry onion and garlic in the olive oil in a deep saucepan for 3 min. Add rice and stir for a further 2-3 until the rice is translucent.
3) Gradually add stock 1 ladle at a time, each time waiting for the stock to be absorbed before adding more.
4) Stir in beetroot and leave for 4 min. Take off the heat then add creme fraiche, butter and season to taste. Leave for 2-3 min before serving.
My favourite part is when the beetroot is added and the whole dish turns that deep pink colour...Awesome! It tastes great, natural, no strong flavours and just the fresh, earthy taste of beet, this weeks star of the show!
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