Beetroot Risotto

Looks a bit scary. Tastes incredible!

I can’t take the credit on this one, as my husband made it because he thought I’d like it for my blog. True love, right there! I was a bit scared of this dish to be honest as when you’re first confronted with a giant saucepan of very sticky red-ness it’s a bit…unnerving is the word, I think. Anyway, it’s definitely worth it.

Start with finely chopped onion and grated raw beetroot (gloves required unless you want blood-stained looking hands for the next fortnight), fry gently in butter for about 15 minutes, with a pinch of salt and some caraway seeds.

Add your risotto rice and gradually add stock (vegetable or chicken), stirring as you go - this is definitely a dish made with love, time and care. Once the rice is cooked, add a large knob of butter and leave it to rest. That rice has worked hard, it needs a minute…

Meantime, make the topping by combining crumbed feta cheese, chopped walnuts and finely chopped dill. If you prefer, I think Stilton would also work nicely in place of the feta.

Finish the risotto with the zest and juice of a lemon and a splash of sherry vinegar, both add a bit of zing to cut through the earthy beetroot.

Serve on a bed of green leaves - I would have used rocket but we didn’t have any, so just did mixed salad leaves. Baby spinach could also work. Really the green is to prevent the red from looking too scary on the plate. Spoon on the risotto and top with the crumb.

Eats well with a nice glass of red.