RISOTTO - TWO DIFFERENT WAYS

So inspired by my lunch at work last week when I had a beetroot risotto I tried my own as I had some beetroots in the house. Usually I make a beetroot soup with them or roast them with sweet potatoes, butternut squash, Brussels sprouts in chili and oil, so though I would try to recreate my lunch time yumminess. I also had risotto int he house after going through a courgette risotto phase in the summer, however I over did it a bit and my husband asked that I stopped making it for a while. So here I will give you both the beetroot and the courgette recipes.

The courgette recipe is a traditional one where it requires you to stir frantically for around 20 mins no stop, but it tastes great. The beetroot one is a slightly quicker option of cooking the risotto in the oven. Both work really well so depending on time you can do either one and you will still get deliciously tasty results.

COURGETTE RISOTTO

INGREDIENTS
4 courgettes, diced
2 tablespoons of olive oil
2 cloves of garlic, finely chopped
1 onion, diced
400g or 2 cups risotto rice
1.5 liters of hot chicken or vegetable stock
60 ml white wine
100g grated parmesan
salt pepper
1 handful of chopped basil

METHOD

STEP 1
Chop and dice your garlic, onion and courgettes

STEP 2
In a large pan, heat the olive oil and fry the garlic and onion until soften

STEP 3
Put the risotto rice in the pan and coat with the oil until completely covered. Stir every minute or so.

STEP 4
Pour on a ladle full of stock and stir until completely absorbed. Repeat this process for around 15 mins until all the stock is absorbed by the rice. Make sure to stir constantly, keep it on a low heat.

STEP 5
Add the white wine & courgettes, stir constantly, cook for a further 5 mins

STEP 6
Take off the heat and add the parmesan to taste.

STEP 7
Season and serve topped with chopped basil.

Good in the summer and the winter...definitely yummy in my tummy. 

BEETROOT COURGETTE

INGREDIENTS
500g fresh beetroot, diced
2 tablespoons of olive oil
knob of butter
1 onion, finely chopped
2 garlic cloves, finely chopped
2 carrots (optional)
1 small butternut squash ( optional)
250g risotto rice
150ml white wine
700ml vegetable or chicken stock
handful of grated parmesan

METHOD

STEP 1
Heat your oven to 180 deg

STEP 2
Chop and dice all your vegetables

STEP 3
Place your beetroot, ( carrots & butternut squash if using) on a tray. Cover with olive oil, salt and pepper nd cook for 1 hour until soft.

STEP 4
After the beetroot has been cooking for around 15 mins start to heat the oil and butter in a pan.

STEP 5
Once melted add the garlic and oino and cook until soften.

STEP 6
Stir in the risotto rice and coat in the oil and butter.

STEP 7
Pour over the white wine and then let the mixture bubble for around 5 mins.

STEP 8
After 5 mins place the risotto rice in a oven dish and cover and out in the oven for round 30 mins.

STEP 9
Once the beetoot has finished roasting, remove half of them and whizz with a blender to make a puree.

STEP 10
Add the pureed beetroot to the rice and mix, add in the parmesan.

STEP 11
Add the rest of the roasted vegetables and serve.

If you like beetroots you will love this. I love them so this is definitely a favorite of mine now.

Hope you enjoy these risotto recipes and use them to experiment making all sorts of yummy kinds of risotto.