Recipe - Beetroot Risotto

1 375 gram bun uncooked
beetroot; cooked as per
; instructions.
; Reserving beetroot
; leaves for
; garnishing.
2 tablespoon Olive oil
25 g Butter; (1oz)
250 g Aborio rice; (8oz)
1 Vegetable stock cube; maded
up with 1.2
; litres (2 pints)
; water
2 tablespoon Mascarpone cheese;
(optional)
2 tablespoon Creamed horseradish
20 g Fresh flat leaf parsley;
roughly chopped

Cook beetroot as per cooking instructions, allow to cool then cut into
(1cm) One half inch cubes, put to one side.

Place the oil and butter in a large heavy based shallow pan and saute
the onion over a moderate heat until softened.

Add the rice and stir to coat in the oil and butter, then gradually
add the stock stirring constantly between each addition. Complete
this process until all the stock is added and the rice is creamy in
consistency (the rice grains should be 'al dente'). This will take
approximately 1520 minutes.

Stir the chopped beetroot, mascarpone, horseradish and parsley into
the risotto, heat for a further 12 minutes.

To serve: Pile spoonfuls of the risotto into large serving bowls and
garnish with the reserved beetroot leaves. Serve immediately.

Converted by MC_Buster.

NOTES : A wonderful flavoured and coloured risotto made with freshly
cooked beetroot.

Converted by MM_Buster v2.0l.