Golden Beetroot Risotto

Now is the time to buy beets; February is the height of their season so they’ll be available in abundance and at a cheap price. When choosing your beetroot make sure to let your not-as-yet stained fingers grasp vegetables no larger than around 6cm in diameter. Anything above this size could hide a slightly woody, unpleasant core. There are a number of ways to prepare your perfectly-sized raw beetroot; roasting and boiling being the most common. The latter is my preferred method, since the skin is exceptionally easy to remove after 20-30 minutes in an unbearably hot, wet environment. Indeed, once cooked all that is required to release the rich flesh of a beet from the shackles of its rather unpalatable outer shell is a small amount of kitchen roll or a damp cloth.

If you’re a proponent of the use of the powerful, dark and more earthy flavour of the average beetroot, feel free to indulge your inner most root-based desires; every inch of the recipe remains the same. As the recipe below states, the inclusion of wine is optional, though it does have the pleasing effect of deepening the flavour of risotto – this is particularly important when using vegetable stock. However, if you’re looking for a slightly lighter, sweeter risotto recipe you could try my recipe for butternut squash and sage risotto.

Golden Beet Risotto {recipe}

Serves 4-6

Ingredients:

• 400g arborio rice

• 3 medium golden beets

• 1 small leek, finely sliced

• 2 cloves of garlic, mashed

• 1 litre vegetable or chicken stock

• 100ml dry white wine (optional)

• 40g salted butter

• A handful of grated parmesan

• Salt and pepper

• Olive oil

Method:

1. Bring a pan of water to the boil, adding a pinch of salt and sugar before popping in the beets. Boil for 20-30 minutes, until soft through. Remove the tops, brush the skin off with a cloth, chop into small chunks and purée in a food processor.

2. Meanwhile, fry the leek and garlic in a generous slug of olive oil. Once translucent add the rice and incorporate completely. If using wine, pour it in and cook until absorbed. Start adding the stock, little by little, until it has all been absorbed – this should take around 30 minutes.

3. When the rice is nearly cooked through stir in the beetroot purée and add the butter and parmesan. Remove it from the heat and put the lid on, set aside for 2-3 minutes – this is essential. Season to taste and stir once more before serving immediately – it will wait for no man (or woman).

Cost: Beets are an extremely common root vegetable, this makes them exceedingly frugal – three beets, enough to serve six, should set one back no more than 50p or so. As a result, this supremely flavourful risotto should set one back no more than about £3.20. A delectable price, I’m sure you’ll agree.