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A Creamy Risotto with Vibrant Pink Beetroot.
2.5 litres vegetable stock
300g candy beetroot, cut into 1cm cubes
1 Large white onion, cut into 1cm cubes
1 large white of the leek (green of the leek used for stock), cut into 1cm pieces
3 sticks celery, cut into 1cm cubes
1 clove garlic
400g cooked cannellini beans
450g Canaroli Risotto rice
200ml Dry prosecco
80g parmesan, freshly grated
50ml light olive oil
salt and pepper
Gently cook the beetroot cubes in 500ml of the vegetable stock till just cooked, about 35 minutes.
In a thick bottomed sauté pan, melt half of the butter and the olive oil. Add the onion, leek and celery and sweat down for 15 minutes without allowing any colour. Pour in the risotto rice and cook over a medium heat until the rice is opaque, about 8 minutes.
Pour in the prosecco and cook until it has evaporated. Then pour in a large ladle of hot vegetable stock. Stir until this has evaporated, then add more stock. Continue like this until the rice is just cooked, about 20 minutes. Add the cooked beetroot and Cannellini beans and stir. Add the rest of the butter, half of the parmesan, salt and pepper, stir well and check the seasoning. Serve the risotto hot with the rest of the parmesan sprinkled on each plate.