Beetroot and rioja radish risotto
- Serving: 4
- Prep Time: 5 minutes
- Cooking Time: 25 minutes
- Total time: 30 minutes
- Difficulty: **
Ingredients
- 100g shallots diced
- 5g chopped garlic
- 150ml Rioja red wine
- 300g risotto rice
- 500ml vegetable stock
- 500g cooked beetroot
- 150g butter
- 150g grated parmesan cheese
- 10g rioja radish
- 2g daikon radish
Method
- Place the stock in a pan with the cooked beetroot and bring to the simmer
- Remove the beetroot and blend with a little of the stock until a smooth puree
- On a medium heat melt 50g of the butter
- Once melted add the shallots and garlic
- Cook for a few minutes until tender
- Add the rice
- Coat in the butter and cook for 3-4 minutes until the rice starts to turn transparent
- Add the wine
- Cook out all of the wine until there is no liquid left
- Start adding the stock in slowly, cooking out the stock each time
- Once the rice is almost cooked add in the puree and cook out all the liquid
- Finish the rice with butter, cheese and 5g of the rioja radish
- Plate and garnish with the rest of the radish
