1 cup Arborio rice

1 beetroot roasted and diced

2 cups chicken stock

1 onion finely chopped

1 garlic clove crushed

1/2 cup white wine

1/2 cup grated Parmesan cheese

50 - 100g Butter.

salt and pepper to taste.


 

Saute onions till they appear glassy and translucent but not brown. Add garlic and rice and stir frequently. Slowly add the wine, stirring continuously. Once the fluid has cooked and evaporated start adding the stock, while constantly stirring. Continue until rice is almost cooked. Add  the beetroot and stir through. If necessary add some water and allow to cook a little more. Once the rice is cooked slightly 'al dente' add butter and cheese and season to taste with salt and pepper.

To complete this New Zealand take on Risotto serve with Morrocan spiced grilled Lamb Chops and tomato relish, and green vegetables to contrast the beetroot redness.

1 cup Arborio rice

2 onions chopped

2 cloves garlic crushed

1 tablespoon grated fresh ginger

1 tablespoon curry powder(or more to taste)

2 cups stock

2 fillets of  white fish seasoned with lemon juice, salt and dill 

100g butter

2 tablespoons chutney

fresh coriander to garnish




Saute onions until glassy but not brown. Add garlic, ginger and curry powder and stir fry for 1 minute, then add rice and keep stir frying for another 2 minutes. Slowly add stock, bit by bit, adding more water if needed. (at this point don't add extra stock due to the salt content). Add butter to the mix and let it melt into the rice.

Steam the seasoned fish fillets until just cooked. 

To serve place fish fillet on top of the rice, and garnish with chutney and fresh coriander.

as an optional extra you can add a little browned butter over the fish.