I tried beetroot risotto back in the summer in Le Petit Bar, Monaco (pictures below). I liked it so have come up with an easy to cook version with a Yorkshire twist.
Recipe
Soften an onion in a touch of oil (I used rapeseed – olive will do) and a pinch of salt. When it starts to soften, add two grated beetroot and keep cooking until that softens too.
Add a knob of butter, wait for it to melt and then half a bag of risotto rice. Normally you’d cook until the rice starts to go see through, but the beetroot might stop that!
At that stage, a ladle of stock from a pan you have simmering – I used vegetable bouillon but you could use chicken. When the first ladle evaporates, add another and repeat until the rice is cooked, stirring frequently.
At the end, crumble in some Wensleydale (I used Tesco smoked for extra flavour) and keep stirring till it’s melted.
Serve with a few shavings of Parmesan or more Wensleydale crumbled over the top.
