Wednesday, 28 October 2009

By request...

I tweeted about this risotto as I was eating it the other night, because it was the most surprisingly yummy thing EVER. Delicious, I tell you.

A couple of people asked for the recipe, so here it is. It's from the Australian Women's Weekly (in the 1000 Best-Ever Recipes book)

Beetroot Risotto with rocket

2 medium beetroot (350g) peeled, grated coarsely
3 cups (750ml) vegetable stock
3 cups (750ml) water
1 tablespoon olive oil
1 large brown onion (200g), chopped finely
2 cloves garlic, crushed
1 1/2 cups (300g) arborio rice
1/4 cup (20g) coarsely grated parmesan cheese
50g baby rocket leaves
1 tablespoon finely chopped fresh flat-leaf parsley

1. Bring beetroot, stock and the water in large saucepan to the boil. Reduce heat; simmer, uncovered.
2. Meanwhile, heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add rice; stir rice to coat in onion mixture. Stir in 1 cup simmering beetroot mixture; cook, stirring, over low heat until liquid is absorbed. Continue adding beetroot mixture, in 1-cup batches, stirring, until liquid is absorbed after each addition. Total cooking time should be about 35 minutes or until rice is just tender; gently stir in cheese.
3. Serve risotto topped with combined rocket and parsley.

YUMMY. That is all. :)

4 comments:

HayleyB said...

That sounds amazing! And all without having to roast your beetroot first! I've never cooked with fresh beetroot before. I think this would be a great recipe to get me started. Thanks!

Sumara said...

Yes, I was glad I didn't have to roast the beetroot first. Although peeling and grating it is pretty messy!

It was so good, Hayley. You definitely need to try it. :D

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lusi said...

hello beautiful friend,
commenting here because i realise i no longer have your email addy and just felt like sending you some electronic kind of love...
love you so much sumi!
need to organise a get together very soon.
love to you all,
lus x