Beets that rock

Rough Cooking

follow this blog

90 followers

238 daily readers

rank of 30

E-mail Subscription

Receive an e-mail notification of new posts on this site:

Beets that rock

July 31st 2008 22:08

The second best thing about beetroot risotto is the colour. The first is of course the taste. Now, although I prefer pulling up the beetroots in the backyard, roasting them for hours in the oven and then peeling and mashing them and adding them to the rice, I have found a suitable alternative in using canned baby beets. To make a beetroot risotto in this way, heat a little oil in a large saucepan then add some onion and garlic. Next, add the desired amount of rice and stir to coat. At this stage it is a good idea to open your canned beetroot, drain off the juice, being sure to retain it in a jug or container and chop each baby beet into quarters.

Add about half a cup of wine (either red or white – each will give a good but distinctive flavour) along with some vegetable stock. Stir your risotto until the liquid is absorbed. Then next add the reserved beetroot juice, a little at a time until absorbed. Depending on how much risotto you are making you might only need a cup or so of the juice, or you might use it all. Before adding all the juice, have a taste and make sure the mix is not too salty, this can happen as the canned juice is often made in this way. If so, simply add water to the pan instead of the juices – enough that the rice becomes soft and is cooked through.

The finishing touches to this dish are also great. I like to crumble a little Danish fetta over the top and add some chopped flat-leaf parsley or coriander. Delicious.

Beets that rock

Add A Comment