Beetroot risotto

Serves 4

• 2 red beetroots, peeled and diced
• 750 ml (3 cups) homemade chicken stock
• 30g butter
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 150g risotto rice
• 60 ml (¼ cup) white wine
• 50g parmesan, grated
• 125g crème fraiche

1 Bring the beets and chicken stock to a boil in a large saucepan and cook for 20 minutes or until the beets are tender. Process until smooth in a blender.

2 Melt the butter in a large pan over medium heat. Fry the onion and garlic for 5 minutes or until soft.

3 Add the rice and cook for 2 minutes. Add the wine and cook for another 2 minutes.

4 Pour the chicken stock (with the beetroot) in small portionsover the rice, about 80 ml at a time. Stir constantly – it takes about 20 minutes or until the risotto has absorbed all the stock but still is al dente and not mushy.

5 Sprinkle with Parmesan and serve with scoops of sour cream and pepper.