Beetroot Risotto Jamie Oliver Recipes

BEETROOT RISOTTO WITH FETA

Steps:

• Heat the oil in a large saucepan. Add the onion and beetroot, and cook over a low-medium heat for 15 mins. Add the garlic and cook for 1 min. Stir in the rice and fry for a couple of minutes, then pour in the wine and bring to a simmer. Add half the stock, stirring until it is absorbed. Add the remaining stock, a ladleful at a time, stirring continuously until the rice is al dente. Stir through the parmesan and lemon juice, adding a splash more stock to loosen if the risotto seems a little thick. Season to taste.
• Toss the feta with the lemon zest and dill, if using, and spoon over the risotto. Finish with a drizzle of olive oil. Any leftovers will keep covered in the fridge for up to three days. Reheat in a pan over a low heat, stirring in a little stock to loosen.

BEETROOT RISOTTO

Steps:

• Gently saute onion in olive oil til soft.
• Add rice and fry for about 3 minutes til coated.
• Add beetroot and 1 cup of stock.
• stir until stock is almost absorbed,then add another splash of stock and stir til absorbed again,carry on adding stock and stirring til rice swells and softens and the rissotto is nice and creamy.
• Season to taste with the salt ,pepper and cumin and add the Parmesan if liked.