I’d like to tell you that I came to make pink risotto out of a desire to be romantic on a stay-at-home date night and to woo the husband with my sexy looking dinner. But the truth is simply that my fridge at the moment could be filmed as an abandoned home in The Walking Dead and my options for vegetables were limited to a can of beets in the pantry and old Rosé in the fridge. It should also be said that I was home alone so it was just me, The Bachelor and a bright big bowl of pink rice. Talk about romance!
Beetroot & Rosé Pink Risotto
Serves 4
Ingredients
- Olive oil
- 1 onion, finely diced
- 2 cloves of garlic, crushed
- 1 cup aborio rice
- 1 cup Rosé – white wine can substitute
- 425g tin of beetroot, drained and chopped super finely
- 1L chicken stock
- 1/2 cup grated parmesan
- Salt & pepper
Method
Heat a few glugs of olive oil in a skillet or large non stick pan and add the onion and garlic. Keeping the heat low, stir around for 5-10 minutes or until the onions have softened and are translucent. Add your rice to the pan and stir around to get the rice hot before pouring in the rosé.
Over the lowest heat you have cook out the alcohol slowly and once there’s no liquid in the pan, add in your chopped beetroot and 1 cup of stock. Once the liquid has reduced, add another cup then repeat until your rice is cooked. You may not need the full litre so just keep tasting bits of rice along the way. Once it’s almost done, add the grated parmesan and a little salt and pepper.
