Beetroot Risotto by Fairmont The Palm

  • Total Time: 1 hour
  • Cook Time: 30 minutes
  • Serves: 2

Ingredients:

  • 1.5L of vegetable stock
  • 2 tbsp olive oil
  • 1 tbsp chopped shallot
  • 2 cloves mincedĀ garlic
  • 10g grated beetroot
  • 2 tbsp butter
  • 50g parmesan cheese
  • 10g feta
  • 20g pearl onion
  • 500g Arborio rice
  • salt and pepper to taste

Method:

  • Warm olive oil in shallow pan over a medium heat.
  • Add the chopped shallot and cook until soft and translucent.
  • Add the beetroot and the arborio rice and cook until rice is well coated and translucent.
  • Start adding the stock, one ladleful (1 cup) at a time.
  • Keep stirring the risotto until all liquid is absorbed before adding another cup.
  • Make sure you continue stirring throughout the process.
  • Continue this process until all the rice is cooked to al denteĀ (about 15 minutes).
  • Once the rice is cooked, remove it from heat and add parmesan and butter/
  • Season to taste with salt and pepper.