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Beetroot risotto Nadine Abensur's recipe

Submitted by jeni 11 June 2009

With Salad and a strong mustardy dressing - or with more risotto



For 4 people;,400 g of raw beetroot : ,1 medium onion: ,30g butter: ,400g Arborio rice: ,3 cloves garlic finely chopped: ,1.2 litres or more light veg stock (1 tsp. marigold powder) kept hot: ,50ml vodka or dry sherry: ,juice of half lemon and ½ tsp zest: ,50g parmesan grated: 1Tbsp chopped parsley: ,salt & freshly ground black pepper: ,4 Tbsp Greek yoghurt ( not essential but it does help the colour),


Peel and chop beetroot into small - about 10 to 12mm -chunks (wearing polythene gloves might be a good idea here) Peel and chop the onion then add to the butter melted in a large saucepan.
Fry the onion until transparent then add the beetroot. Stir over a low heat for about 10 minutes to coat in the butter and to soften slightly.
Add the rice and garlic and, still stirring, fry for several minutes on a heat gentle enough not to colour the rice but simply to coat it in oil and make it readier to absorb the stock and pink juices of the beetroot.
Add a ladleful of the hot stock and stir steadily until it is all absorbed and you are ready for the next ladleful.
Continue this way, a ladleful of stock at a time, for about 20 minutes until you have used up all the stock and the rice is tender, creamy and almost fushcia pink. ( I find I always need a bit more stock than stated, I must boil too much away while adding it, so I make sue that I have a kettle full of boiling water ready). The beetroot should be soft, though perhaps with just a hint of bite to it.
Add the vodka and lemon in the last few moments, season with salt and pepper and add half of the parmesan. Stir in the yogurt, sprinkle on the parsley then let the risotto sit covered for a few minutes.
Serve with the rest of the parmesan.

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