Beetroot & Thyme Risotto

Ingredients:

• 12 pieces of roasted beetroot
• Shallots 100 g
• 2 cloves of garlic
• Fresh thyme 10 g
• Raw rice 300 g
• Red wine 300 ml
• Vegetable stock 500 ml
• Parmesan 100 g
• Butter 100 g
• Olive oil
• Salt
• Pepper

Cooking Instructions

1. Cook beetroot sin advance. Peel them, cut in quarters, season and roast for 30 minutes.
2. Cut the shallots and put into the hot deep pan with olive oil. Season with salt and pepper; add 2 cloves of crushed garlic.
3. Add 10 g of fresh thyme. Place 300 g of rice into the pan.
4. Pour 300 ml of red wine into the rice. Then, add 500 ml of vegetable stock.
5. Cook the rice for 20-25 minutes. Then, add 6 pieces of beetroot.
6. Grate 100 g of parmesan. Add 75 g of parmesan to the rice, along with 100 g of butter.
7. Cut risotto into the serving plate. Finish with 25 g of parmesan and 6 pieces of beetroot on top. Cook this recipe with a photo!

See: Other Vegetarian Recipes by Gordon Ramsay