Diana Henrys Beetroot Risotto with
recipe for Diana Henrys Beetroot Risotto with
Lancashire Cheese has been reproduced courtesy of
Beetroot is enjoying something of a revival as people
discover theres more to this great British vegetable
than they thought. You can now buy beetroot in so many
different ways raw, cooked, marinated, lightly
pickled - theres so much more to beetroot than
the jar of pickled beetroot many of us will remember
from our childhood.
To find out more about beetroot, its history, health
benefits and lots of exciting ways to cook with it <click
here> or visit www.lovebeetroot.co.uk
Diana says: You can serve this as you would
any risotto with grated pecorino or parmesan
on the side but I like a subtler cheese with
it, and since it isnt a strictly Italian dish
I think its alright to use something unexpected.
Crumbly Lancashire is perfect and a great partner for
the beetroot. Do use a good, well flavoured chicken
stock, preferably home-made.
for Beetroot Risotto with Lancashire Cheese
2 tbsp olive oil
400g cooked beetroot, chopped into cubes
2 shallots, peeled and finely chopped?
2 garlic cloves, finely chopped?
Leaves from 1 sprig of fresh thyme
900ml chicken stock?
250g risotto rice?
125ml dry vermouth ?
2 tbsp double cream (optional)
110g pecorino, grated?
small handful fresh parsley, chopped?(about 3 tbsp)
salt and freshly ground black pepper?
Lancashire cheese, grated
to make Beetroot Risotto with Lancashire Cheese
the butter and oil in a large saucepan over a medium
the chopped beetroot, shallots, garlic and thyme leaves.
Cook gently for 3 minutes until the onion has softened,
but hasnt coloured.
the stock to simmering point.
the rice to the pan and stir to coat all the grains
in the buttery mixture.
stirring, for another 1 - 2 minutes until the grains
begin to look translucent.
the vermouth to the pan and allow it to bubble up
and reduce slightly.
Add a ladleful of the simmering stock, and stir until
all of the liquid has been absorbed.
adding the stock, a ladleful at a time, as the liquid
is absorbed, stirring between each addition. You have
to stir constantly.
the rice until the grains are tender but still have
a little bite. It will take at least 20 minutes.
risotto really does need quite a lot of salt but if
youve used good home-made stock the dish should
already be quite salty.
the cream if youre using it (it makes the
dish richer and also a paler colour so its up
to you whether you want it at all), the pecorino
and adjust the seasoning and serve immediately.
with permission of www.lovebeetroot.co.uk