This summer – what better way to indulge your taste-buds than with a beautiful light beetroot and basil risotto. Perfect for a starter, or of course you could double-up the recipe for a main course serving.
Whether it’s a family meal at one of the fine restaurants in Lancashire, dining al fresco on the sunny terrace of a restaurant in Preston (such as the Walled Garden!), or simply enjoying a supper for four at home, this is the time to make the most of the seasonal produce around you.
Beetroot and basil risotto, parmesan chards, crumbled feta cheese, Micro basil, toasted pumpkin seeds.
500g organic beetroot (peeled and finely grated)
250g Arborio rice
100ml dry white wine
3 banana shallots (peeled)
2 cloves garlic (peeled)
150g grated fresh parmesan
100g feta cheese
1 punnet micro basil
100g pumpkin seeds (toasted)
1Ltr vegetable stock (boiling hot)
100ml double cream
Salt & pepper to taste
1 – Evenly spread the grated parmesan onto a non-stick baking tray and bake until light brown in colour. Allow it to cool and break into chards, reserve till needed.
2 – Finely chop the shallots and garlic and add 50g butter to a thick-bottomed pan and sweat off until soft with no colour (approx. three minutes).
4 – Add the rice and stir, then add the white wine and stir.
5 – When the wine has fully absorbed start to add the vegetable stock gradually, stirring gently.
6 – Then add the grated beetroot.
5 – When the rice is cooked but still a little firm to the bite, remove from the heat, add the parmesan, the rest of the butter and the cream and stir.
6 – Taste the risotto and season if necessary.
7 – Cover with a lid to keep hot.
1 – Remove the lid and stir the risotto. It should not feel too thick – if it is add a little more hot stock to soften it.
2 – Place into large main course bowl
3 – Crumble the feta cheese on top and push the parmesan chards into the risotto
4 – Sprinkle the pumpkin seeds and garnish with the micro basil.