Sunday, July 20, 2008
350 gr risotto rice
4 beetroots (cooked)
100 gr parmasan cheese
2 garlic cloves
0.6 litres of stock
1 tablespoon of thyme How to make Beetroot risotto
Wizz the beetroot, the stock and the thyme in the foodprocessor until it is a nice and smooth beetroot stock.
Chop the onion and garlic. Heat some butter and slowly fry until they are soft. Add the rice. Slowly fry for about a minute.
Add half of the stock and simmer until all the liquid is absorved. Slowly add stock until rice is cooked.
Add parmesan cheese and a little nob of butter. Serve with salsa verde for freshness and color..