✤500g beets, peeled and chopped into chunks
✤1½ tbsp olive oil, divided
✤1/2 tbsp (6g) sugar
✤1 tbsp balsamic vinegar, divided
✤ salt & pepper, to taste
✤2 shallots, peeled, halved lengthways and finely sliced (~69g)
✤2 cloves garlic, peeled and finely sliced
✤4 thyme sprigs, leaves only
✤250g arborio rice
✤2/3 cup red wine
✤800 mL hot vegetable stock
✤50g butter
✤75g parmesan cheese, grated
❖Preheat oven to 355°F (180°C).
❖In a large bowl, combine the beets, 1/2 tbsp oil, sugar, 1/2 tbsp balsamic vinegar, salt & pepper and toss to combine. Place in a roasting tin and roast 30 min. Then, add other 1/2 tbsp balsamic, stir and cook another 10 min, until tender.
❖Meanwhile, place a wide heavy-based saucepan over med heat and add remaining 1 tbsp oil.
❖When hot, add shallots & garlic, season with salt & pepper, and sauté gently until softened but not browning. Stir in the thyme, then pour in the rice and stir until grains begin to change color. Add the wine to deglaze, scraping up the bits from the bottom. Continue stirring 2-3 min, until rice has absorbed the wine.
❖Add a ladleful of hot stock and stir until absorbed. Repeat this process until all stock is gone, rice is just cooked and has a rich creamy consistency.
❖Add 2/3 of the beets to the risotto and stir through. Turn off the heat and stir in the butter & 3/4 of the cheese. Taste and adjust seasoning as necessary.
❖To serve, dot with remaining beetroot & sprinkle of remaining cheese.
