Broccoli & Beetroot Risotto

Not for the faint hearted. A very delicious and healthy dish with a bright pink colour which may turn some people off. But still, a recipe worth posting (from Pelusa Molina‘s class).

BROCCOLI AND BEETROOT RISOTTO

Ingredients:

1) 1 branch of broccoli
2) 4-5 beetroots
3) 300g of risotto rice
4) 1.2 litres of vegetable stock
5) 1 onion
6) 1 cup of dry white wine
7) 100 g of butter

Steps:

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1) Cook the broccoli in boiling vegetable stock, then cut into small parts
2) Cook the beetroot in hot water, remove skin, and cut into cubes
3) Chop the onion, and stir fry until caramelized
4) Add in 20g of butter, and the rice, and pour in the wine, stirring together for a few minutes
5) Pour in the vegetable stock, and keep stirring till the rice is cooked
6) Add in the pre-cooked broccoli and beetroot and stir till the rice achieves a homogenous pink colour
7) Add salt and pepper to taste

Be prepared for how pink it looks! Enjoy!