Beetroot Risotto.

Ingredients:

• 2 tbs extra virgin olive oil

• 1 red onion, finely chopped

• 1 garlic clove, crushed

• 200g Arborio rice

• 2 tbs chopped fresh beetroot leaves, plus extra leaves, to garnish

• 100ml white wine

• 2 beetroots, peeled, grated

• 1¼ litres hot chicken or vegetable stock

• 2 tbs grated parmesan, plus extra, to serve

Directions:

1. Heat oil in a large saucepan over low heat. Cook onion and garlic, stirring and without browning, for 5 minutes. Add rice and rosemary, and cook, stirring, for 2 minutes.

2. Add wine and beetroot, and stir until the liquid evaporates. Pour in 1 cup hot stock and stir. Once stock is absorbed by the rice, add another cup, repeating the process until all the stock is used.

3. Remove saucepan from heat and stir in the parmesan. Cover and leave to stand for 2 minutes. Sprinkle risotto with extra beetroot leaves and parmesan before serving.

#Beetroot #Risotto