Risotto can take a bit of work if you are not all that experienced with it, but that shouldn't stop you from trying. The trick is getting the rice to the point of being al dente: soft, with just a little bit of bite and firmness. Too early and the rice will be as hard as rock, too late and it will be all mushy, much the same way pasta can be.
But the efforts are worth it and this simple beet risotto is a perfect starting point, have fun!
- 18oz fresh beetroot with leaves
- 1 tbsp olive oil
- 1 onion (finely chopped)
- 1 garlic clove (finely chopped)
- 1 inch of ginger (peeled and grated)
- 1 cup of risotto rice
- 1 orange (juiced)
- 1 glass of white wine
- 1/2 quart of hot vegetable broth
- Walnuts (chopped)
Step 1: Preheat your oven to 390°F. Remove the leaves from the beets, place the beets in a tin foil and place in the oven for 40-60 minutes until cooked through. Remove the stalks from the leaves and finely chop the leaves.
Step 2: Place a deep pan over a medium heat, add the oil, onion, garlic, ginger and rice. Cook for 6-8 minutes, add the rice, cook for a minute or two before adding the wine and orange juice. Remove the beets from the oven, blend them and then add to the vegetable broth. Add a cup of the mixed broth to the rice mix, gently stirring and top up the stock as it reduces. Cook until al dente.
Step 3: Plate up and top the rice with the arugula, chevin and walnuts, season with salt and pepper to taste.