Wednesday, 22 April 2009

Beetroot Rissotto

Whilst round at my parents recently I noticed a Slimmers World cook book out on the table. It appears this is my mums attempt to lose weight for our holiday to Cuba in a little over 7 weeks time. That makes her, my sister and myself all desperate to lose at least half a stone!

Anyway, I was flicking through as I do, and saw a recipe for a beetroot risotto. I didn't have time to write down the recipe, but it has stuck with me since and I have been desperate to make it. I had two small raw beetroots in the fridge left over from mothers day which seemed to have lasted rather well, plus we always have risotto rice in. The only thing I was lacking was any decent stock, having used up my freezer reserves of homemade chicken and vegetable stocks.

Following a discussion on the BBC Food Boards, I discovered that the new Knorr Stock Pots were on offer in Sainsburys for half price. Eight pots for 99p cannot be ignored as a handy store cupboard standby.

Beetroot Risotto
2 raw beetroot, peeled and grated (wear gloves if you have them!)
200g of risotto rice
1 onion, finely chopped
half tsp of fennel seeds toasted and crushed
half tsp cumin seeds toasted and crushed
2 pints of stock (made with one little stock pot) needs to be simmering in a separate pan
sour cream
fennel fronds

salt and pepper

1) sweat onion in a little oil or butter for a few minutes. add rice and spices and cook on a gentle heat for another few minutes or until the grains of rice have cracks appearing on them. add in the grated beetroot and stir until incorporated with the rice

(I love the colours in this photo. The dark purple of the beetroot starts to turn the rice pink as soon as you stir and it gives you this fantastic mottled effect)

2) add a ladle full of stock, stir gently until all the stock has absorbed. repeat until all the stock has been added and the rice grains are creamy when bitten into. should take about 45 mins

3) season to taste and serve a bowl full of the risotto with a spoonful of sour cream and fennel fronds to garnish.

I think next time I will add a little more of the spices, but overall it was a really good risotto. I loved the colour and the flavour was ever so subtly earthy. I would have been happier if the colour of the beetroot had bled as much, I liked the darker flecks as it was cooking, but I suppose thats the nature of beetroot. Everything goes pink!

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