Wicked Weez of the West

1. Put the diced beetroot into the prepared stock and simmer for approx. 15 minutes, or until beetroot is just tender. Keep this on a low heat while the risotto is cooking.
2. Heat oil and butter in a large frypan, then gently sauté shallots over a low heat, until translucent and soft.
3. Add the rice and stir to coat in the mixture, then toast for approx. 3 minutes or until you hear the rice pop.
4. Turn up heat slightly, and add the wine. Let it cook off for about 2-3 minutes, or until absorbed into the rice.
5. Add a ladle of hot stock and the grated beetroot. Once the stock has been absorbed, keep adding a ladle-full at a time, allowing it to be fully absorbed before adding the next.
6. Try not to stir the risotto, but agitate the pan, or flip the mixture instead (see this video if you don’t know what I mean).
7. Once most of the stock has been absorbed, test the rice to see if it’s cooked. The risotto should be al dente, but if you prefer your rice softer, add more stock until the desired consistency is achieved. Add the cooked beetroot with the final ladle of stock.
8. Turn the heat off and add the freshly grated parmesan, then stir gently to mix in. Season with salt and pepper
9. If serving with spinach, put it in the bottom of your bowl, then ladle the risotto on top. Garnish with extra grated Parmesan and parsley to taste. Serves 4.

You could roast the beetroot instead, which would deliver a more intense flavour. And next time I make it, I’ll serve it with goat’s cheese for a creamier result!

Let me know if this recipe works for you

Bon appétit!