With winter upon us the cold is really starting to settle in and that makes it perfect weather for a hearty, warm dish.
When eating out I’m always impressed by a beautiful beetroot risotto – the blushing colour is amazing and it’s a great option for something a little different. Having never made one before I thought I’d give it a shot using a pre-cooked baby beets (these are also great in cupcakes with chocolate).
I really made this up as I went. I had some fresh basil which added a good punch of flavour and stirring through the feta made the risotto quite creamy. Success! Don’t you just love it when something just comes together?
I’d love to hear your stories – what’s been your unexpected win in the kitchen?
- 300g arborio rice
- 1 onion
- 100ml olive oil
- 80ml white wine
- 900ml vegetable stock
- 250g cooked baby beetroot
- Handful fresh basil leaves, torn
- Feta, crumbled
- Add the ultrablade knife to the bowl. Peel the onion and cut into quarters. Place the onion and beetroot to the bowl and mix at speed 11 for 20 seconds. Scrape down the sides of the bowl with a spatula.
- Replace the ultrablade knife with the mixer. Add the olive oil and launch the P1 slow cook program for 7 minutes, without the stopper. When there is 4 minutes remaining, pour the rice through the lid with a funnel. When there is 1 minute remaining, pour the white wine through the lid with a funnel.
- When the program finishes, add the stock and launch the slow cook program at 95°C for 20 minutes, without the stopper.
- When complete, stir through basil. Serve with crumbled feta on top.
vegeTARAian received a Cuisine Companion courtesy of Tefal.
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