Beetroot & Fennel Risotto
I was thinking about what to cook in January as I went looking around our veggie patch for inspiration. We have an abundance of beetroots at the moments so I picked three of them and walked back to the warmth of the kitchen, grabbing a few other ingredients on the way.
I’m not always a big fan of the risotto but this one turned out to be the most dramatically red and delicious supper.
- 8oz risotto rice
- 3oz butter
- 3 tbsp olive oil
- 1pt good hot veggie stock
- 150ml white wine
- 4 sticks of celery, finely sliced
- 1 large onion, finely sliced
- 1 florence fennel, sliced
- 8oz cooked beetroot, grated
- 3oz grated parmesan
Warm the olive oil and 1oz of the butter in a heavy based saucepan. Fry the onion, celery and fennel until it becomes translucent.
Add the rice and stir in the white wine. Still stirring constantly, bring to the boil then gradually add stock. When rice and veg are cooked add the rest of the butter, the beetroot and half the parmesan and stir to make it all the most beautiful bright pink!
Season and serve topped with the rest of the parmesan.
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