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 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.
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