Beetroot Risotto with Cream Cheese
Serves: 4
PREP: 10 mins
COOK: 30 mins
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INGREDIENTS:
30g butter
2 tbsp olive oil
1 red onion, peeled and finely chopped
2 garlic cloves, crushed
400g cooked beetroot, chopped
Leaves from 2 sprigs of fresh thyme
250g risotto rice
125ml white wine
900ml chicken stock
110g parmesan, grated
Salt and freshly ground black pepper
Cream cheese (We love Paysan Breton)
Method:
- Put the butter and olive oil to a large saucepan and heat over a medium heat until the butter has melted.
- Add red onion and garlic and cook gently until the onion has softened but not coloured.
- Now add the chopped beetroot and thyme leaves to the pan and stir to combine. Add the rice to the pan and stir to coat and allow the colour of the beetroot to spread throughout the ingredients. Continue stirring for another 2 minutes until the rice begins to look translucent.
- Pour the white wine into the pan and allow to bubble while stirring continuously. Add a ladleful of chicken stock and stir until all the liquid has been absorbed.
- Continue adding the chicken stock bit by bit, allowing the liquid to absorb each time while stirring constantly.
- Cook the rice until the grains are tender but still have a little bite. It will take at least 20 minutes.
- Season well with salt and pepper to your taste.
- Once the rice is cooked, grate in the parmesan and stir through to create a creamy consistency.
- Serve immediately topped with small dollops of cream cheese.
