Friday, 29 April 2011

Beetroot risotto with cream cheese and pine nuts

Today, I'd like to share with you a delicious, delumptious, recent discovery. A couple of weeks ago, I came across a little paperback book going for half price in my local supermarket. It's a Hamlyn book by Louise Pickford, called 200 veggie feasts. I was attracted to it because our current straitened circumstances mean that we have to cut back on meat, which tends to be rather costly. Let me tell you, I could happily work my way through the entire book! We have already sampled several of them, and today's recipe is based on one such. It is one of the tastiest meals I've had in a long time.

1200ml stock (I made this up using my old standby Vecon)
4 cooked beetroot, peeled and diced
60ml cooking oil (okay, the book calls for extra virgin olive oil, but in the light of yesterday's post...)
1 red onion, finely chopped
2 garlic cloves, crushed
10ml fresh thyme (or 5ml dried)
300g arborio/risotto/paella rice (you could try ordinary rice, if you like)
125ml red wine
150g cream cheese (the original recipe calls for either mascarpone or soft goat's cheese, but cream cheese works a treat!)
Small bag pine nuts (you could substitute pecans if you prefer - just chop them)
Salt and black pepper to taste

  • Bring the stock to a gentle simmer in a saucepan
  • Heat the oil in a separate saucepan and stirfry the onion, garlic and thyme over a low heat, until the onion is softened and translucent. Add salt and pepper to taste (I added a twist or six of black pepper, but no salt).
  • Add the rice to the onion mixture and stir until every grain is coated and shiny looking.
  • Until the liquid is absorbed
  • Stir in the wine and bring to the boil. Keep stirring until the wine is absorbed.
  • Stir in the beetroot.
  • Add the stock, a little at a time, stirring after each addition.
  • Cook over a medium heat until the liquid is absorbed. You will need to keep stirring, or it will stick. This should take about 20 minutes. Ideally, the rice should be slightly al dente.
  • Remove from the heat and stir in the cheese. Cover and leave to stand for a couple of minutes.
  • Sprinkle each portion with pine nuts as you serve (don't forget this bit, it makes such a difference!)

No comments:

Post a Comment