Beetroot Risotto


4 cups stock

1 large beetroot, grated

1 medium onion, finely diced

3 cloves garlic, crushed

1 bay leaf

¼ cup olive oil

1 ½ cups Arborio rice

¼ cup white wine

50 g butter

50 g Parmesan, grated

¼ cup roughly chopped parsley

2 tbsp fresh thyme, roughly chopped



In a pot heat oil over a medium heat. Add bay, onion, and garlic and sweat for 4 to 5 min until the onions are soft. Add the rice and stir for 3 to 4 min. Add the mushrooms and the wine, stir for 2 to 3 min. Add ½ the stock and simmer gently for 10 minutes while stirring each minute or so.

When the stock has nearly been absorbed add the remaining stock ¼ cup at a time as the rice absorbs the stock. When the stock is gone and the rice is cooked but still firm. Remove from heat. Stir in parsley, thyme, butter and cheese. Serve.