Today was a hectic, beans on toast kind of day so, as I promised a recipe a day this week, here’s something I made a couple of weeks ago.
This is a beautiful, vibrant, pink and green dish. It’s lovely served with lots of chopped dill and some soft, tangy goats cheese. No specific amounts in the recipe I’m afraid, but don’t worry, risotto is a flexible art. I’m sure yours will turn out just fine. I hope you like it! Liz x
- About one small beetroot per person (either buy those ready cooked & peeled packs or cook & peel your own…boil/roast as you like), diced
- Diced onion
- Garlic, to taste
- Fresh thyme leaves
- Risotto rice
- A glass of white wine/a splash of vermouth/the juice of a lemon
- Stock/water & seasoning
- Purple sprouting broccoli, with the stems split halfway up their length so that they cook evenly
Fry the onion in a little oil/butter on a medium heat until it starts to soften. Then add chopped garlic and diced, cooked beetroot. Sprinkle over the risotto rice and thyme leaves and give it all a good stir. Add the wine/vermouth/lemon juice and stir again. Then add a ladleful of stock/seasoned water at a time and keep stirring until the liquid has been absorbed. Keep adding ladles of stock/water and stirring until the rice is nearly cooked. When you only need to add a last couple of ladles, put the purple sprouting broccoli on the top of the rice to steam and put a lid on. Let it cook for about 3-5 minutes, until the broccoli is cooked through, and then serve immediately. Lemon wedges, chopped dill and cheese on the table.