Beetroot Risotto

This meal was not on the menu plan anywhere but we were home one night we were meant to be out so I thought I would give it a go. I was very torn with this one as we love beetroots round here but I was not sure about putting sour cream in a risotto. I was also struggling to figure out how it would taste, I just could not imagine it. In the end it was actually quite nice, not the same as my normal risotto but a nice alternative. It is very earthy and I think needed the sour cream to sort of level the flavours out a bit. It was also a talking point when I took the leftovers into work, lots of "What on earth are you eating??".

A friend sent the recipe to me and I am not sure where she got it so I will share it here:

4 roasted beetroot, skins removed, and chopped into 1cm cubes

3 cups chicken stock

Olive oil

1 onion, finely chopped

3-4 gloved garlic, crushed

1 and a half cups arborio rice

half a cup red wine

2 tablespoons sour cream

Firstly, put the stock in a pot and bring to a simmer. Leave this simmering throughout the cooking process.

Then, fry up the onion and garlic in the olive oil until the onion is soft. Add the rice and fry until it starts to brown a little. Add the red wine and let the rice absorb all the moisture. Then slowly add the stock, roughly a ladle full at a time, letting the rice absorb all the moisture before adding anymore. Sir often throughout this process.

Once the rice is cooked stir through the beetroot and sour cream. Serve with a dollop of sour cream.

Enjoy!