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Beetroot Risotto With Beetroot Crisps And Herb Salad Recipe

by Global Cookbook

Ingredients

450 gm Risotto rice 100 gm Butter 100 gm Pancetta or possibly domestic smoked bacon in large lardons Mushrooms 1 med Onion, finely minced

200 gm Freshly grated Parmesan cheese 1 1/2 lt Chicken stock or possibly water, about 200 gm Beetroot, leaves picked and reserved, peeled and cooked , about An additional 100 g beetroot, raw, finely sliced, deep fry into crisps A small amount of chervil, dill and tarragon leaves to dress into a herb salad

Directions

1. Fry the pancetta/bacon, mushrooms and onion in half the butter till the onion is soft. Add in the rice and fry for another 2 min. Slowly add in ladles of boiling stock to the pan and continue for about 20 min till the grains are still hard but not chalky.
2. Steam the beet leaves for five min and shred. Blend the cooked beetroot. Stir in the beetroot puree and top with the rest of the butter and Parmesan.
3. Serve as rounds of risotto topped with herb salad dressed with oil and incorporating the beetroot crisps.

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