About this recipe:Sometimes at farmer's markets you find really fresh beetroots with leaves that haven't yet wilted. When I find these, I make this fine risotto. It takes a while and you have to stand at the cooker the whole time stirring, but it's definitely worth the effort.
Leaves from 1-2 bunches beetroots (5-6 handfuls of chopped leaves)
5 tablespoons olive oil
1 clove garlic, finely chopped
1 litre chicken stock, simmering
1 shallot, finely chopped
1 bay leaf
175g Arborio rice
75ml dry white wine
50g of freshly grated Parmesan cheese
salt and freshly ground white pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:40min › Ready in:50min
Wash the beetroot leaves thoroughly and chop finely. Heat 1 tablespoon of the oil in a large pan and fry the garlic for 2 minutes over a medium heat. Mix in the leaves and cook for 4-5 minutes until they being to fall apart. Set aside.
Heat the remaining 4 tablespoons of oil in a heavy-bottomed pan. Fry the shallots and add the bay leaf. Add the rice to the pan and stir well so that it is evenly coated with the oil. Cook for 2-3 minutes until the rice is toasted. Deglaze with white wine.
Prepare the hot chicken stock. Pour 125ml of it into the rice and cook gently over a medium heat. As soon as the stock has boiled off, add the next 125ml and so on and so forth, until after 30 minutes the entire litre of stock has been used. The mixture should always cook gently. It's very important to keep stirring and to keep passing the wooden spoon over the bottom of the pan. Arborio rice is very sticky and will stick to the pan easily.
If all of the stock has been used, but the rice is not quite soft, add a little hot water if necessary.
Mix the Parmesan cheese with the rice and fold in the beetroot greens. Season with salt and pepper and serve immediately (if you allow risotto to stand, it gets sticky).