INGREDIENTS
1ltr vegetable stock
500g raw beetroot, peeled and cubed (2cm)
2 tbsp olive oil
1 x medium onion, finely chopped
2 x garlic cloves, finely chopped
350g carnaroli
100ml dry white wine
60g mascarpone, plus 4 tsp more, to serve
3 tbsp butter
100g Parmesan
1 tbsp chives, chopped
Salt and freshly ground pepper
For the salad:
1.5cm ginger, grated
1 x carrot, grated,
½ x beetroot, grated
Mustard seeds
2 x Parmesan shavings
1 x handful of rocket
½ x lemon, juice only
1 tbsp of olive oil
Recipe continues
METHOD
Preheat the oven to 170°C/325°F/Gas Mark 3.
Heat the stock in a saucepan, keep it warm; it should be just below simmering point.
Toss the beetroot in olive oil and roast in the oven for 30 minutes.
Meanwhile, in a heavy pan, heat the oil and sweat the onion and garlic over a gentle heat until soft, but not coloured. Add the rice, turn up the heat a little, and stir until well coated in the oil. Add the wine and stir until the liquid has been absorbed.
Add a ladle of the hot stock, scooping up some of the beetroot bits at the same time, and continue to cook over a medium heat, stirring often, until the liquid is absorbed. Then add a second ladle of stock and beetroot, and again stir until absorbed. Season well, then add a third quantity of stock and stir in. Keep adding stock in this way until the rice grains are just al dente. Use a splash of boiling water if the stock runs out.
Once the rice is cooked, season well, stir in the mascarpone, butter, Parmesan and the roasted beetroot, then cover the pan and leave for 3 minutes. Taste and season again if necessary.
For the salad:
Mix the ginger, carrot, beetroot and mustard seeds with the oil in a bowl. Top with the Parmesan, rocket and lemon juice.
To serve, spoon the risotto into bowls, adding a touch more mascarpone, and scatter with chives. Serve the salad in a bowl alongside.