Oh bother the time thief has been at it again, another week has vanished and the countdown has finally begun for the ‘blue ones’ birthday. Audible sighs of relief all around! A few highlights on the cooking front due to a frenzy of cooking activity home and away, a sublime hazelnut tart for a client was quite sensational (excuse my lack of modesty), and for the home team a surprisingly good orange, almond and coconut syrup cake. Both exceedingly moreish and probably not what one should be indulging in, but hey ho – someone has to. On a healthier note here is the beetroot risotto recipe I promised in my previous post. Earthy, reassuringly healthy, the perfect comfort food for our darker and somewhat cooler evenings of late, not to mention, a great use of beetroot if you happen to have been deluged by a bumper crop!

Beetroot Risotto

Serves 2 as a main course or 4 as a starter

2 large cooked beetroot, diced
1 large banana shallot, diced
1 crushed garlic clove
160gms of risotto rice
50gms of freshly grated Parmesan
1 litre of really good, chicken or veal stock
Maldon sea salt
Ground black pepper
Beetroot leaves to garnish or rocket
Knob of butter/ splash of olive oil
50ml white wine

1. Pop the stock in a saucepan and heat gently. Meanwhile in a large saucepan gently heat the butter and oil and very gently cook the shallot till translucent, about 5 – 10 minutes. Add the garlic and stir well and then add the rice. Stir really well for a minute or so and now add the white wine. Let the wine bubble until almost evaporated.

Start adding the hot stock 1 ladleful at a time giving everything a good stir between each addition. After about 10 minutes add the diced beetroot and the remaining stock. I like my risotto with a little bite but cook according to your taste. If you run out of stock just use some hot water. When you are satisfied the risotto is cooked, turn off the heat, add a knob of butter, a good pinch of salt, pepper and the Parmesan, stir well and serve with either some beetroot leaves or fresh rocket.