Beetroot Risotto

Updated at: Thu, 17 Aug 2023 12:23:16 GMT

Step 1

First start boiling the beetroot in a pot, boil for about half an hour until firm but soft.

Step 2

Dice the shallots as small as you can and sweat them in a pan with oil (low heat) now add the rice once the shallots are done.

Step 3

If the beetroot is ready take them out saving the water and peel of the skin. Now shredd the beetroots into a bowl.

Step 4

Prepare a vegetable stock and add it to the rice once the rice has been in with the shallots for about a minute (continuous stirring) add some of the beetroot water also (white wine here is optional) if the stock has been used up keep adding beetroot water until ready.

Step 5

Keep doing this until it is done. Now that the rice is done add the shredded beetroot, grated parmigiano and butter (goats cheese here is optional, grated) season with salt and pepper.

Step 6

Garnish with shredded beetroot, parmigiano and the optional reduction.

Step 7

Pour about 200ml of balsamic vinegar in a pot and reduce with a bay leaf and a rosemary sprig. This will reduce to about 1/3 and will become sticky if reduced to much or left to long.

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