Beetroot Risotto

• कुल समय: 2 hours

सामग्री

INGREDIENTS (serves 4):

500g fresh beetroot, peeled & chopped into chunks

4 tbsp olive oil

750ml hot vegetable stock

15 sage leaves

1 white onion, finely chopped

2 cloves of garlic, minced

250g risotto rice

150ml dry white wine

juice of ½ lemon

sea salt & freshly ground black pepper

to serve: vegan feta, toasted hazelnuts

निर्देश

Heat oven to 180°c (fan assisted)/200°c/gas mark 6.

Combine the beetroot with 1 tbsp of olive oil and a good pinch of salt and pepper on a baking tray. Roast for 50 minutes-1 hour, or until soft all the way through. Blitz 1/2 of the beetroot with a little of the vegetable stock in a blender until completely smooth, then combine with the remaining stock. Chop the other half of the roasted beetroot into small pieces.

To make the crispy sage leaves, heat the remaining oil in a frying pan over a medium-high heat. Add the sage leaves and fry for 20-30 seconds or until crispy. Set aside on kitchen towel to drain.

In the same pan, using the same oil, fry the onion over a medium heat for 8-10 minutes, or until very soft. Add the garlic and a pinch of salt and cook for a further minute or so, just to soften. Stir in the risotto rice and mix well to coat all the grains with the oil.

Increase the heat to high and pour in the wine. Cook for a minute or so to reduce. Return the heat back to medium and add a ladleful of the beetroot stock. Stir continuously until the liquid has been absorbed before adding another ladleful of stock. Repeat this step, stirring continuously between ladlefuls of stock, until all the stock has been added. Stir through the lemon juice and taste and adjust the seasoning.

To serve, divide the risotto between bowls, then top with a sprinkling of feta, hazelnuts and crispy sage leaves.