I'm often asked "What is your signature dish?" and if I have to choose just one- it would be this.
This is my go- to meal for all occasions, whether it be cooking for friends and family, or cooking a bowlful for myself, to be eaten on the sofa. The reason why I love this dish? It is fail safe, stunning and delicious.
The flavours of earthy beetroot, fresh lemon and woody thyme are a match made in heaven. When added to a comforting risotto, it truly is heaven on a plate. Use cooked beetroot, either red or golden and add fresh lemon juice at the end of cooking, so the flavour doesnt become bitter. You can use either fresh thyme or dried; woody herbs like thyme keep their flavour well when dried, so if you have some in the cupboard, add a teaspoonful to the dish.
Serve with a leafy rocket and walnut salad.
Serves 2 generously
Ingredients
1 tbsp olive oil
1 onion, chopped finely
1 clove of garlic, crushed
200g arborio rice
800ml vegetable stock
100ml white wine (Ensure vegan, I used Sainsbury's Pinot Grigio)
300g cooked beetroot, chopped (aprox 4 small beetroots)
1 tsp dried thyme
Juice of 1 unwaxed lemon
Pinch of black pepper
Method
1. Heat the oil and onion in a large pan over a medium heat until softened for 2-3 minutes. Add the garlic and cook for 1 minute
2. Stir in the rice and ensure the rice is coated in the oil. Cook gently for 2-3 minutes until the corners of the rice become translucent.
3. Pour over the wine and half of the stock. Reduce the heat slightly and cook for 10 minutes, stirring frequently. When all the stock has been absorbed, add the remaining stock and the chopped beetroot. Stir through the thyme and cook for a further 10 minutes or until all the stock has been absorbed.
4. Stir through the lemon juice and season with black pepper
Enjoy!
