Here is Nick (one of our production managers) and his Beetroot Risotto.
Ingredients:
- 1 onion
- 3 garlic cloves
- Beetroot
- parsley
From the cupboard:
- Salt and pepper
- thyme
- risotto rice
- walnuts
- Feta cheese
Method:
Fry onion and garlic in a big pan. If you have the tops of the beetroots you can add them to the onion and garlic. Usually 1 onion and 3 garlic cloves for me. Grate as many beetroots as you dare. I use everything that comes in the veg bag. Throw the grated beetroot into the pan and stir like hell. Salt, pepper and thyme can be added too.
I then check the back of the risotto pack for how many litres of water are required. Boil this then add 1 vegetable stock cube. Pour into the pan and add the risotto rice. Stir and simmer while you get the other bits ready. Maybe the lid should be on. Maybe not. I get anxious and put it on halfway.
Chop some walnuts, fresh parsley and feta ( there are some excellent vegan feta alternatives made from cashew nuts). Leave to one side.
Halve a ciabatta and spread olive oil/butter, crushed garlic, rosemary and chilli seeds. Pop under grill when youre happy the risotto is almost ready. Toast some chopped walnuts in a frying pan.
Chuck everything on a plate with a fresh Sutton salad on the side.
Recipe design and image: Nick Fraser