Beetroot Rissootto!

Recipe for Krystal's Beetroot Risotto!

Serves 4
Wine: Lowes Riesling from Mudgee.

Ingredients:
2 cups arborio rice
1 sml pot of boiling chicken stock
1 onion finely diced
1 cup dry whitewine
1 or 2 cloves of garlic finely diced 
4 beetroots
Parmesan cheese
Salt
Fetta
Basil


1. Boil beetroot until cooked. Allow to cool then peal and dice into 1cm x 1cm cubes. Divide the diced beetroot in half and wizz half in a food processor. For those without food processors don' t worry just use all the beetroot diced.

2. Bring a small pot of boiling water (1 to 1 and a half liters) to the boil and add 1 chicken stock cube. Keep it on the simmer.

3. Heat a pan and add a good splash of oil. Add onion, garlic and rice and cook until the rice is almost clear,stirring constantly. 

4. Add a cup of white wine (half a cup if you have, by now,drunk the other half) and turn the heat down to about medium.

5. As the white wine is absorbed add a ladle full of stock at a time stirring and waiting for some absorption before adding the next. Taiste your rice along the way and when it is smooth and creamy without any hardness it is ready. If you have a little stock left over do not worry.


6. Add a little splash of oil for taste (if you are trying to be skinny skip this step) and stir it in. Turn the heat down to low.


7. Stir in the whizzed and diced beetroot. Keep stirring until your risotto is bright purple. Add Parmesan cheese and salt to taste.

8. Serve in bowls topped with squares of feta and baby basil (or normal basil) leaves.