Ruby red and definitely the Prince of Vegetables – the humble beetroot. We often overlook it except for roasting or boiling. But Beetroot Risotto is something very special. Bright ruby red, luscious, creamy, just perfect with a glass of wine and a salad. Enjoy!
- If this is the first time that you are making risotto, read Risotto Basics 101.
When making Beetroot Risotto, feel free to use a strong vegetable stock, it can handle it!
I made this with fresh beetroot straight from a Clare Valley organic veggie garden. It is such an unusual colour. Serve on white or green plates.
Beetroot and Pinot Risotto
This risotto is a variation on Beetroot Risotto above. Again, serve on white or green plates. What a splendour of colour! Wait for the spontaneous applause!
I have been known to add mashed steamed or roasted pumpkin into this, and also chunks of cooked potatoes.