This time we were tempted into a fantastic pumpkin and a couple of gem squashes, tomatoes, carrots with tops and a lovely bunch of fresh beetroot. Later today I am planning on cooking a pumpkin and chorizo risotto but last week I used the beetroot for a wonderful, healthy and fresh (and colourful) beetroot risotto.
A bunch of fresh beetroot (about 300g), peeled and diced
250g Arborio rice
1lt chicken stock (gluten-free)
2 cloves of garlic (crushed)
Large knob of butter
Glass of white wine
1 onion (or use shallots)
300g bag of rocket, watercress and spinach mix
50g grated Parmesan
Pepper to taste
Bring the stock to a simmer and add the chopped beetroot. Cook for about 15 minutes till softened.
Then add the stock (keeping it simmering), ladle at a time, allowing it to almost dry each time but stirring constantly so it does not stick.
This should take about 25 minutes.
With a little pepper and a sprinkle of Parmesan this was a really tasty, healthy and seasonal meal. We had it with some raw beetroot and carrot salad. For this we mixed grated beetroot and carrot as it is so sweet it doesn't really need any dressing.