VegetablesAlison Lambert

BEETROOT RISOTTO

VegetablesAlison Lambert
Serves 4

1.5 lites vegetable or chicken stock (approx.)
3 tablespoons butter or olive oil
1 medium onion, diced
350 g (12 oz) Arborio (risotto) rice
120 ml white wine
2 Tbsp chopped fresh parsley
2 Tbsp roughly torn fresh basil
2 to 3 medium beetroots, peeled and grated
2 to 3 handfuls beetroot tops or ruby chard (silver beet) kale finely chopped
Salt and pepper to taste
Grated peel and juice of 1 lemon
1 handful freshly grated Parmesan cheese, to serve

Method
Bring the stock to a simmer.
Heat the butter in a separate wide pan over medium heat; add the onion and sauté for 3 minutes. Add the rice, stir to coat well, cook for 1 minute. Add the wine and simmer until it’s absorbed, then stir in the parsley, basil, and the beets.

Add 500ml stock, cover, and simmer until the stock is absorbed. Begin adding the remaining stock a ladle at a time, stirring constantly until each addition is absorbed before adding the next, until the rice is tender. Before the last ladle, add the beet greens or spinach. Season with salt and pepper and put a lid on and turn off the heat and let sit for 5 minutes, then stir in the lemon peel and juice.

Serve topped with freshly grated parmesan and a small knob of butter.