[Broadhaven]

I pulled some of my very first beetroot yesterday. What a great feeling to think I had produced them..

I remembered I had seen a recipe for beetroot risotto in one of my many food magazines.

I scoured my mags and found it (patience is a virtue! ) and as hubby wasn't in for tea, (not sure he would have liked it)  set to making it.

It was fab  I felt sooo proud.

Also pulled some carrots also and whilst they are very misshapen am sure they will taste good.

[Elcie]

Well done to you!  I am loving fresh beetroot but haven't done anything other than boil it and eat it warm.  Delish.

Any chance you could pop the recipe for your risotto onto the recipe pages? 

[Broadhaven]

Hi Elcie

Not sure how to put it on the recipe site, but here it is:

Oven cooked beetroot risotto

Serves 4
500ml veg stock
5tbls olive oil ( I only put 1 in as I am on a permanent ww diet
25 g butter ( I left this out)
2 small onions
3 garlic cloves crushed with a little salt
around 300g peeled cooked beetroot, cut into chunks
lemon thyme sprigs
300g risotto rice
200ml rose wine
5 tbls mascarpone( I left this out also)
100g parmesan

Heat oven 200c
Heat oil and butter in casserole, fry onions and garlic until soft. Add beetroot and thyme and cook for 5 mins.
Stir in the rice until coated, increase heat and add wine. Boil till evaporated and then add all but 200ml hot stock.
Cover with lid and put in oven for 10 mins.
Stir rest of stock. Cook until stock is evaportated. Stir in mascarpone and most of the parmesan.

Enjoy 

[jjbull]

absolutly brilliant feeling isnt it its my first year and im loving it just finished off my first jar of pickled beetroot also eaten a lot just boiled and will be trying a chocolate and beetroot cake this weekend, and yes think i was a little heavy handed with my sowing

[Sadgit]

All i do with mine is wash it and then put it in foil with a bit of olive oil and bake for 30-40 mins.. so sweet and juicy. Leave the skin on!!