Prep Time 10 mins| Cooking Time 15-25 mins | Serves 4-6
Adding all the liquid at the start of this risotto speeds the cooking time. Heat 2 tbsp olive oil in a large casserole pan or saucepan with a tight-fitting lid. Add 1 finely diced brown onion, 1 clove garlic, minced, 200g peeled, diced beetroot and 250g arborio rice. Cook over a medium heat, stirring, until the onion has softened and the rice is translucent. Add 500mL chicken stock and 200mL water and cover with the lid. Cook the risotto for 15 minutes on medium, stirring frequently. If the rice is still firm, add 250mL more water and stir. Repeat this process until liquid is absorbed and grains are al dente. Don’t be tempted to add salt to the dish, this will delay the cooking time. When the rice is tender, stir through ½ cup grated parmesan or cheddar cheese. Season to taste with salt and pepper and serve.
Writer’s note: This post first appeared as a feature at HIJACKED on September 23, 2014
Happy Cooking and Keep Smiling,