Beetroot Risotto
This pretty pink risotto is a great onepot meal for a weeknight when time is tight. It is definitely one of my goto easy dinner options as it’s super versatile flavourwise. Grating the beetroot and pumpkin makes them melt into the dish while cooking and the pumpkin gives a lovely creamy quality to the risotto. Constant stirring is the key to getting a really creamy risotto, as it releases the starch from the rice. Other flavour options: add a bottle of tomato passata to the mix instead of the beetroot and pumpkin, or add sweetcorn kernels or asparagus towards the end of the cooking time.
Method
Heat the olive oil and butter in a large pot. When the butter has melted, add the shallot, garlic, celery and herbs.
Fry for a couple of minutes, then add the rice and continue to fry until the grains are coated and toasted.
Add the marsala (if using) and stir through, then add the pumpkin and beetroot.
Begin adding the stock to the rice, half a cup at a time, constantly stirring. Add the beans (if using) and olives after the third addition of stock. Test to see if the rice is done; it should be just cooked with a little bite.
Add the parsley, cheeses, salt and pepper and stir through. 1 litre balsamic vinegar
1⁄2 cup unrefined cane sugar
1 stalk rosemary
1⁄2 red onion, diced or 1 clove garlic, sliced (optional)
Place the balsamic vinegar, sugar, rosemary and onion in a pot. Stir while bringing to the boil then turn down to a simmer and cook for about 30 minutes until reduced by half. Stir every now and then. Remove from the heat, it will thicken more while it cools.
When cold, decant into a jar or bottle, through a sieve to remove the red onion or garlic
Serve with a salad of beetroot tops and rocket leaves drizzled with Balsamic Reduction (see below), extravirgin olive oil, salt and pepper.