One of my favourite dishes for this time of year is risotto. Risotto is great because it's so versatile as you can chuck in just about anything, and make sure you cook extra as it keeps well so you have lunch the next day!
I love beetroot - it tastes great, is cheap, goes with anything and adds a nice colour to your dishes, just make sure you wash your hands often!
Small knob Olive Spread 1 onion, finely chopped 500ml Vegetable Stock 250g pack fresh beetroot, peeled and coarsely grated 1 large clove garlic, finely chopped 150g Arborio Risotto Rice 100ml red wine 1 tbsp Parmigiano Reggiano, finely grated ½ x 20g pack dill, leaves only, chopped 50g Soft Goat’s CheeseMethod
1. Heat the olive spread in a large saucepan, add the onion and cook gently for 5 minutes until softened. 2. Meanwhile, heat the stock and 100ml water in a small pan with half the grated beetroot. Cover and keep warm. 3. Add the garlic to the onion pan and cook for a further minute, then stir in the rice. Cook for a minute, stirring until the rice is coated in the butter, then pour over the wine and allow it to sizzle and reduce. 4. Gradually add the hot stock, a ladleful at a time. Stir well and allow the stock to be absorbed by the rice before adding the next ladleful. When you’ve added almost all the stock, fold through the rest of the beetroot and continue to cook until you have a soft and creamy risotto. 5. Stir through the Parmigiano Reggiano and dill then divide between shallow bowls. Top with the goat’s cheese and a grinding of black pepper and serve with some greens!