1200ml stock (I made this up using my old standby Vecon)
4 cooked beetroot, peeled and diced
60ml cooking oil (okay, the book calls for extra virgin olive oil, but in the light of yesterday's post...)
1 red onion, finely chopped
2 garlic cloves, crushed
10ml fresh thyme (or 5ml dried)
300g arborio/risotto/paella rice (you could try ordinary rice, if you like)
125ml red wine
150g cream cheese (the original recipe calls for either mascarpone or soft goat's cheese, but cream cheese works a treat!)
Small bag pine nuts (you could substitute pecans if you prefer - just chop them)
Salt and black pepper to taste
- Bring the stock to a gentle simmer in a saucepan
- Heat the oil in a separate saucepan and stirfry the onion, garlic and thyme over a low heat, until the onion is softened and translucent. Add salt and pepper to taste (I added a twist or six of black pepper, but no salt).
- Add the rice to the onion mixture and stir until every grain is coated and shiny looking.
- Stir in the beetroot.
- Add the stock, a little at a time, stirring after each addition.
- Cook over a medium heat until the liquid is absorbed. You will need to keep stirring, or it will stick. This should take about 20 minutes. Ideally, the rice should be slightly al dente.
- Remove from the heat and stir in the cheese. Cover and leave to stand for a couple of minutes.
- Sprinkle each portion with pine nuts as you serve (don't forget this bit, it makes such a difference!)
|Until the liquid is absorbed|