- 1l home made vegetable stock
- 250g arborio rice
- 1/2 leek
- 3 shallots
- 3 garlic cloves
- 200ml dry white wine
- 200 ml single cream
- 2 small or 3 large raw beetroots
- 2 tbsp extra virgin olive oil
- 1 tsp white wine vinegar
- 1 tsp honey
- 150g parmesan cheese
- Handful of thyme
- Generous pinch of sea salt and pepper
Follow this recipe to make the vegetable stock. As I’ve mentioned before making your own really makes all the difference and it doesn’t take long at all. Keep the stock simmering on the stove whilst making the risotto.
Add the olive oil to the pan and gently fry the leek, shallots and garlic until soft. Make sure it doesn’t burn. Add the rice to the pan and continue to fry gently for another 5 minutes.
Pour the wine over the rice and turn up the heat. Allow to boil whilst stirring until the majority of the liquid has dissolved. Now start ladling in the vegetable stock a little at a time whilst stirring regularly.
In the meantime peel and grate the beetroots and add to the rice. Continue to add vegetable stock to the pan whilst stirring until the rice is just about cooked al dente. At this point add the cream to mixture and allow to reduce until the risotto is at it’s perfect consistency.
Whilst cooking down the cream, season the risotto with vinegar and honey for some depth of flavour and add a generous amount of sea salt and freshly ground pepper. Add the parmesan and thyme last but save a bit of each for serving.
When the parmesan is melted add a little extra stock if the risotto is too dry. Serve in a large bowl topped with parmesan and fresh thyme.