Beetroot risotto

On Monday at the supermarket Arborio rice was the only type of rice left on the shelves, so here is something you can make with it.  Lusciously silky and sweetly earthy – and what about all that colour that just keeps on giving?!

Serves 4

Ingredients

• 600 g beetroot (about 4 medium), cooked and skins removed, leaves reserved
• 1 onion, cut into small pieces
• 2 cloves garlic
• 2 tbsp olive oil
• Sprig of thyme
• 2 cups Arborio rice
• 6 cups chicken or vegetable stock, boiling
• 200 g parmesan, grated
• 1 tbsp butter
• 1 lemon
• Salt and pepper

Method

1. Cut half the beetroot into small pieces and put into the boiling stock. Use a hand blender to make a puree. Taste for seasoning and add salt, pepper and lemon juice until it tastes good.  Take your time to get this right because it will form the flavour profile of your risotto.
2. Cook the onion and garlic in the olive oil until soft, then add the rice and stir until it becomes translucent. Add a ladle of the boiling beetroot/stock to the rice and cook, stirring, until it is absorbed. Keep going until all the stock is used up, stirring all the while. This should take you about 20 minutes by which time the rice will be al dente and the consistency of the risotto like a semi-runny porridge. If you need to at any point you can add boiling water (if you have run out of stock but the rice isn’t cooked yet, or if it becomes too stiff).
3. Coarsely grate the remainder of the beetroot and add, with the parmesan and butter, to the rice, stirring. Taste and maybe add more salt or lemon juice at this point if needed. Cover and leave to sit for 10 minutes.
4. Meanwhile sort through the beetroot leave and stems, discarding blemished ones.  Slice and add to the hot risotto, stirring them through, which will cook them enough.
5. Serve with optional toppings of: crumbled feta; chopped walnuts; sour cream; horseradish