After making Nigella’s fab halloumi with beetroot and lime, and adding grated raw beetroot to my sandwiches, we still had 3-4 small beetroot in the fridge towards the end of the week. This recipe is a simple and quick version of beetroot risotto, maximising the potential of home grown veg by including the spinach like leaves and dispensing with precooking by boiling or roasting the beetroot first ( but by all means do this if you have more time than I).
Since I pretty much made this up as I went along, quantities etc are approximate and can be varied according to what you have available, and if course how many you are feeding. This was for 2.
1 onion, chopped ( I used red but it doesn’t really matter)
2 cloves garlic, chopped or crushed.
Beetroot ( 3-4 small) inc leaves.
Risotto rice (approx 100g per person)
Stock ( vegetable or chicken)
Cheese to taste – I used cheddar and parmesan.
Salt and pepper to taste.
A little oil.
Wash and peel the beetroot, separating and reserving the leaves.
Grate beetroot ( using a mini-chopper /blender is easiest)
Make up around a pint of stock to start with but have hot water ready to make up more as needed.
Add the grated beetroot to the stock and keep on a low heat.In a separate saucepan fry the chopped onion in a little oil to soften, adding the garlic after a minute or two.
After another minute add the rice and stir to coat in the oil.
Once it is well coated begin ladling in the stock with the beetroot a little at a time, allowing it to be absorbed before adding more ( you could add a little red or white wine before the stock if you have some open and handy.)
Stir in the washed and chopped leaves after about 10 mins.
Continue adding stock until the rice is cooked, which should be about 20 mins.
Turn off the heat and add cheese and seasoning to taste, then cover with a lid and leave for a couple of mins before stirring again.