I absolutely LOVE risotto of any kind, and I absolutely LOVE beetroot too, so this meal is high on my scale of comfort food. The only issue is time, and there’s really no short-cut to good risotto, so it’s no good planning this if there’s after school activities to get to. Luckily for me, Miss E’s ukulele teacher is on holidays, so Tuesday evenings are free for risotto stirring at the moment.
I love to roast beetroot at the beginning of the week, for risotto or whatever, and then add to salads and all sorts of other things for the next couple of days.
Both beetroot greens and roots are packed with antioxidants, vitamins, minerals and fibre, so adding some of the young greens from a bunch of baby beets to a salad is a great idea too. Nothing’s wasted at our place with the guinea-pig and chickens dealing with the rest of the green tops!
This dish is based on a recipe by Clare Gordon-Smith in her book Flavouring with Olive Oil. I couldn’t find a recipe link online, but the book is available from all the usual suspects. I have, however, added my own secret ingredient, a splash of balsamic vinegar, at the end, which makes it a bit special.