This dish is one of my husband’s all time favourite dishes. I actually never used to like risotto, until I started making my own.
500g fresh, raw beetroots, peeled, trimmed and cut into wedges
splash of olive oil
knob of butter
1 onion, finely chopped
1-2 garlic cloves, chopped
250g risotto rice (I use Arborio)
150ml dry white wine (I use Sauvignon Blanc)
700ml hot vegetable stock (for this I mix Bouillon powder with water)
handful of grated parmesan cheese
1. Heat oven to 160°C (fan).
2. Put chopped beetroot in an oven proof dish. Sprinkle with olive oil, season and cook for about an hour, until soft.
3. Heat the olive oil and butter in a pan, and cook the onion and garlic for about 3-5 minutes, until the onion is translucent. Stir in the rice and white wine, and let bubble on medium heat until the wine has disappeared (about 3 minutes).
4. Little by little, add the vegetable stock, stirring in between, letting most of it be absorbed before adding more liquid. This whole stage should take around 20 minutes. Once the rice is desired texture, move on to the next stage.
5. Remove the cooked beetroot from the oven and take about a 1/4 aside, to blend into a puree. Chop the remaining 3/4 into small cubes. Then add the pureed and chopped pieces to the risotto.
6. Stir in some parmesan cheese and chopped dill. To serve, add a dollop of crème fraiche on top, and sprinkle some more parmesan cheese and dill.