A rich, creamy, purple risotto.
Ideal for the beetroot lovers and the veggies.
More than enough for seconds, so make sure the Mob are hungry.
Add stock to risotto gradually. Don’t worry, the rice will become soft, you just have to be patient.
We budgeted this recipe so you have enough to go for the ungrated block of parmesan, not the pre-grated stuff. The ungrated is better, so go for it!
COOKING TIME (INCLUDES PREPARATION TIME): 50 MINUTES
3 Garlic Cloves - £0.30
2 Brown Onions - £0.37
100g Parmesan - £2.00
7 Beetroots - £3.50
500g Arborio Rice - £1.10
1 Pack Butter - £0.85
Total Cost: £7.99 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Chop your beetroot into small cubes and boil until soft (around 20 minutes).
When soft, drain them but be sure to save the cooking water.
Chop 2 onions and 3 cloves of garlic, and add to a deep-set pan with olive oil. Cook until softened, then add the rice.
Coat rice in the oil, then add your first splash of beetroot stock. Beat the rice and mix hard to release the starch. Once the rice has absorbed the first splash, add more.
Continue this process until the risotto rice is soft.
When soft, throw in a big knob of butter, and mix in the chopped beetroot. Take off the heat and instantly add parmesan. Mix hard until parmesan has melted into the rice.
Serve with a drizzle of oil on top and the last of the parmesan.