Last night I made beetroot risotto for dinner! I was a little apprehensive as the beetroot flavour can be quite intense but do you know, this was really nice! And the colour is just amazing!
I found the recipe on pinterest and modified it to suit our palates and thought I would share it with you all.
2 T olive oil
1 onion chopped
1 clove garlic chopped fine
150g arborio rice
100ml sparkling red grape juice
600ml vegetable stock
250g beetroot, cooked, peeled, and grated
2 T butter
1 small bunch of fresh dill
Heat the olive oil in a pan. Add the onion and garlic and cook till tender. Stir in the rice. Add the grape juice and simmer until the juice has been absorbed. Add the stock a ladle at a time and allow the rice to soak up the stock before you add more.
Add the beetroot, dill and butter and allow to cook for a few more minutes and then serve.