Favourite Recipe: Beetroot and Brown Rice Risotto November 07 2014

Another winning recipe from Eleanor Ozich's, My Petite Kitchen - go buy yourself the book now :) Check out my food blog for more www.yumrecipes.co.nz

Ingredients
serves 4
takes 45 minutes to cook risotto but no stirring required

  • 4 Tbsp butter or olive oil
  • 1 large brown onion, peeled & roughly chopped
  • 4-6 garlic gloves, peeled and roughly chopped
  • 1 cup medium grain brown rice (I used a mix of wild, brown & black rice)
  • 500g peeled & grated beetroot (about 6 medium sizes beets)
  • 3 cups vegetable stock
  • 1/2 block feta, crumbled or parmesan cheese, finely grated
  • fresh thyme leaves, to garnish (or sage etc works too)

Method

  1. Melt 2 Tbsp of the butter in a large pan over a medium heat. Add the onion & garlic and cook stirring occasionally for about 10 minutes until soft and slightly brown.
  2. Add the rice and cook, stirring gently for 5 minutes or until grains are toasted & fragrant.
  3. Reduce the heat to low, add the beetroot, stock & 500ml (2 cups) of water. Simmer uncovered for about 45 minutes, until most of the liquid has been absorbed.
  4. Stir in remaining butter and half the cheese. Add a large pinch of sea salt & freshly ground black pepper.
  5. Divide the risotto among 4 bowls, serve warm sprinkled with thyme and remaining cheese. Enjoy!