Serves 4
- 2 red beetroots, peeled and diced
- 750 ml (3 cups) homemade chicken stock
- 30g butter
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 150g risotto rice
- 60 ml (¼ cup) white wine
- 50g parmesan, grated
- 125g crème fraiche
1 Bring the beets and chicken stock to a boil in a large saucepan and cook for 20 minutes or until the beets are tender. Process until smooth in a blender.
2 Melt the butter in a large pan over medium heat. Fry the onion and garlic for 5 minutes or until soft.
3 Add the rice and cook for 2 minutes. Add the wine and cook for another 2 minutes.
4 Pour the chicken stock (with the beetroot) in small portionsover the rice, about 80 ml at a time. Stir constantly – it takes about 20 minutes or until the risotto has absorbed all the stock but still is al dente and not mushy.
5 Sprinkle with Parmesan and serve with scoops of sour cream and pepper.
