This risotto has a beautiful purple hue, resulting in a super-impressive meal that's ideal for serving as a starter or for dinner alongside grilled chicken. Top with crumbled feta cheese for a bit of creaminess and wonderfully salty flavour.
- 100g risotto rice
- 200g beetroot, cooked
- 375ml red wine
- 1 litre vegetable stock
- 3 garlic cloves
- 4 tbsp. butter
- 2 tbsp. oil
- 3 shallots
- Small handful chopped chives
- Salt and pepper
- 85g crumbled feta cheese
Finely chop the shallots and garlic cloves. Heat half the butter and oil together in a large saucepan and gently cook the shallots and garlic until tender and translucent. Finely cube the beetroots. Meanwhile, heat the stock in a pan with half of the red wine.
Once the onions and garlic are translucent, add the rice and beetroot. Stir and cook until the rice turns translucent around the edges of each grain. Add half of the wine, turn the heat up to medium, stir and cook until the rice absorbs all of the liquid.
Continue adding stock a ladle at a time, stirring until the rice absorbs most of the liquid, until the rice is tender but still slightly al dente.
Stir in the butter, season to taste and add most of the chives. Cover and leave to sit for a few minutes for the butter to melt.
To serve, sprinkle with the rest of the chives and the crumbled feta.