So, before we get to the smile inducing "pink risotto", a prize to the person who guesses what this photo to the left is of. Um - chef Marion will come cook you a meal!When my children were small they loved baking blue cakes with bright blue or green icing. Of course, half the pleasure was in seeing their blue and green tongues after devouring the cake. No comment on the colourants and preservatives....that was in the "good old days"!
So, enter the famed risotto.You won't have a pink tongue, so eat in peace. I served it to guests last night, and they were horrified when I tipped the beetroot into the pan of risotto and before their eyes I made pink food. Served it with mushrooms wrapped in cabbage leaves. (Yummy but requires a bit of effort, so recipe only on request). You could fry a variety of mushrooms and scatter over the risotto. I add some parmesan cheese, but the recipe does not call for it.
Try this, its beautiful to behold!!!!
Beetroot Risotto
1 onion, finely chopped
1 clove garlic
3T olive oil
1 cup risotto rice
4 cups vegetable stock ( I buy an organic one from the health shop)
125g cooked beetroot
2T butter (optional)
Black pepper
Fry onion and garlic gently in olive oil. Add rice, fry gently for 1 minute, add 1 cup hot stock, stir till absorbed. Continue to add half a cup of hot stock at a time, stirring and allowing rice to absorb it. Liquidise the beetroot with last 1 cup of stock, add to the risotto, cook again till absorbed and rice is tender. Turn heat off, stir in butter (if using), and add black pepper.
Now eat that without a smile on your face....who would believe adults eat pink food ha ha.
It must be a baby Yellow Tail?
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