Beetroot Risotto - Why I Love Beets

Continuing seasonal eating topic on my blog, I want to show you a great risotto recipe with one of my favorite vegetables – the beet. If you have trauma from the childhood and still scared of the looks, you should just peel off the skin and see a great burgundy color…After being cooked properly (boiled or baked in the oven), they turn into really nice vegetable full of taste. Of course, I know some people think beets are too ‘earthy’ for eating. For them I would offer trying the least ‘beety’ tasting recipe – traditional Russian soap called the borscht (recipe is coming soon...)

However, now I going back to Italy and begin preparing risotto:

Serves: 4

Preparing time: 50 minutes

Ingredients: 

• 450 g raw beetroot, peeled 
• 2 tablespoons olive oil
• 600 ml vegetable stock
• 50 g unsalted butter
• 1 onion, peeled, finely chopped
• 300 g arborio rice
• 2 teaspoons fresh basil, chopped
• 150 ml red wine
• 1 apple, grated
• 75 g walnuts, roughly chopped
• 100g Parmesan, grated
• arugula for garnish
• salt, freshly ground pepper

1. Preheat the oven to 200°C, 392°F.
2. Cut your beets into pieces. Wrap them in a foil, season with salt, pepper and some splashes of olive oil.  Bake for 15 minutes, then take everything out and start preparing your risotto.
3. Prepare vegetable stock according to directions.
4. Melt the butter in a large saucepan over medium heat. Add the onion and cook until just softened.
5. Add the rice. Stir to coat the rice in the butter.
6. Add the wine and continue cooking until most of the liquid has been absorbed.
7. Now add your beetroot pieces and pour in some ladles of stock. Pay attention to your rice – you should be adding stock before liquid is absorbed to prevent catching! Continue this for 20 minutes until the rice is cooked al dente.
8. Add your grated apple, two-thirds of the chopped walnuts, basil and half of your parmesan cheese. Don't forget salt and pepper to taste!
9. Finally, to serve, sprinkle your beetroot risotto with remaining walnuts, parmesan, then garnish with some arugula. Excellent!