Beetroot Risotto

Cheers to you 2012!!

A warm and hearty New Year wishes to all my dear readersJ

Hope you had a wonderful New Year party with your dear ones!

Coming to the recipe..

Remember how I managed to get a good bargain for Risotto rice here?

I have been trying different Risotto recipes over the holidays and this one is the winner so far.

Isn’t the color lovely?? [Excuse the self praise :-)]

  

Beetroot Risotto

Ingredients

3/4 Cup Carnaroli rice

1 Large Beetroot

3 cups of vegetable stock

1 Onion diced

3-4 Garlic Cloves chopped

1 tspn of dried rosemary leaves or flavorings of your choice

3-4 tablespoon of parmesan cheese

1 tablespoon Olive oil

Directions

Peel and dice the beetroots. Lightly cook the beets in an oven or a microwave until tender.

I cooked in microwave for 3 minutes.

Let it cool and puree the beets in a blender. Keep aside

Now bring the stock to boil

In another pan, heat the olive oil ,sauté the onion, garlic and rosemary for few minutes

Add the rice and sauté for 2-3 minutes

Add the stock 1/2 cup at a time and stir lightly. You have to keep stirring lightly.

Once the stock is completely absorbed, add another half cup of stock and continue to stir.

Once the rice is almost half done, add the beetroot puree and mix well.

Keep adding ½ cup stock at a time and stir until the rice is cooked and slightly chewy.It might take 15-20 min

You can add the parmesan cheese towards the end and stir well.

Add salt and pepper to taste.