- 4 Beetroots (prepared) – cubed
- 1 Medium sized Onion – finely chopped
- 2 Garlic cloves – crushed and chopped
- 1 small glass White Wine
- 350 g Arborio or Carnaroli Risotto Rice
- 1 Generous pinch Saffron crushed in a little warm water)
- 1 Knob Vegan butter
- Olive Oil
- Salt and Pepper
- 1 Vegetable Stock Cube
On a very gentle fire fry the onion and garlic in a couple of spoon of Olive Oil. When the onion is transparent add the white wine, turn the heat up slightly and let the alcohol evaporate while you boil a kettle. When you can no longer smell the alcohol throw the rice in and set a timer for 20 minutes. Coat the rice and then add roughly a large glass of the boiling water. Add a stock cube and the diced beetroot and let the risotto simmer gently. Every 2/3 minutes check the risotto, it should have a decent amount of fluid, if it doesn’t add some water.
Keep doing this until you get close to the 20 minutes, here you need to really add a small quantity of water at a time so that you don’t end up with soup! Add the saffron , mix well and start tasting the rice, it should be ‘al dente’. When it is take off the fire, add the knob of butter, mix well and let rest for 5 minutes.