I love the color of this risotto, so warming you just want to dig right in. Making risotto ties you to the stove for about half an hour as it needs more or less constant stirring – thought I would point that out in case you wanted to multi-task! Grating the beets takes a bit of time but you may have a grater attachment for your food mixer. The broth is added in small increments after the first cup. I used a mixture of cheeses – goat’s cheese, parmesan and feta. Taste in the middle of cooking to see if you need to add seasoning (this is a good tip for any recipe). Juice of half a lemon at the end to pop the flavor. Sprinkle over some feta, chopped walnuts and chopped dill. Accompany the dish with a small bowl of horseradish.
P.S. You can buy a special risotto spoon – wooden with a hole in it – from Amazon.
Prep. and cooking time – 1 hour or so
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 largish onion (8 oz.) – finely chopped
2 large cloves of garlic – grated
1 pound of beetroot – peeled and grated
8 oz. arborio rice
2 1/2 cups chicken or vegetable broth
2 oz. goat’s cheese – crumbled
2 oz. parmesan – grated
Juice of half a lemon
1 oz. feta – crumbled
1/2 oz walnuts – chopped
Horseradish as a condiment
Heat oil in a large skillet and when nice and hot add the onion and soften but don’t brown. Then add the garlic and cook for a further few minutes. Tip in the beetroot and rice and stir.
Pour in 1 cup of broth and bring to a boil, stirring frequently. Then turn down the heat, adding small amounts of broth as necessary as the rice absorbs it.
Crumble in the goat’s cheese as you stir followed by the parmesan.
The rice will be ready when it has swollen and become soft but still quite a nutty texture (give or take 30 minutes)
Sprinkle over the feta, walnuts and dill.
Serve along with a small bowl of horseradish.