Baby Beetroot250g Arborio/ Carnaroli Rice
100ml white wine
1 small onion (finely diced)
1 clove garlic (crushed)
500ml vegetable stock
50g crumbled blue cheese
1 jar of Baxters Baby Beetroot
Splash of olive oil
20g crumbled blue cheese
Baxters IngredientsBaby Beetroot
Open and drain the beetroot.
Wash under cold running water to wash off any excess vinegar and drain.
Puree ½ the beetroot in a food processor until smooth and set aside.
Cut the rest of the beets into bite sized wedges.
In a medium pan heat the oil and sauté the onion and garlic until soft but without colouring.
Add the rice and cook for 1 minute then add the wine.
Cook on a medium heat until all of the wine has been absorbed.
Gradually add the stock a little at a time ensuring that all liquid is absorbed before adding more, this process will take roughly 15 minutes.
To finish the risotto, add enough beetroot puree to give a vibrant colour and flavour then add the butter and cheese. Stir well & season.
Divide the risotto into serving bowls and top with the beetroot wedges, crumbled blue cheese, walnuts and rocket.