Recipe

Beetroot Risotto With Beetroot Crisps And Herb Salad Recipe

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Ingredients

2 tb Creamed horseradish
20 g Fresh flat leaf parsley; roughly sliced
25 g Butter;
1 Vegetable stock cube; maded up with 1.2 litres water
1 375 gram bun uncooked beetroot; cooked as per instructions. Reserving beetroot leaves for garnishing.
2 tb Mascarpone cheese;
2 tb Olive oil
250 g Aborio rice;

Directions

Step #1 Cook beetroot as per cooking instructions, allow this to cool then cut into (1cm) 1/2 inch cubes, put to one side.
Step #2 Place the oil & butter in a large heavy based shallow pan & saute the onion over a moderate heat until softened.
Step #3 Add the rice & stir this to coat in the oil & butter, then slowly add the stock stirring constantly between each addition.
Step #4 Complete this process until all the stock is added & the rice is creamy in consistency (the rice grains should be 'al dente').
Step #5 This will take approximately 15-20 mins.
Step #6 Stir the sliced beetroot, horseradish & parsley into the risotto, mascarpone, heat for a further 1-2 mins.
Step #7 To serve: Pile spoonfuls of the risotto into large serving bowls and garnish with the reserved beetroot leaves.
Step #8 Serve as soon as possible.
Step #9 --.
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