Those last few days I was thinking that I had seen it all and that there was nothing more that life could bring me…I also kept saying everything was better before. In my next life, I would like to be cat so I can sleep 20 hours a day and sit there waiting to be fed.
And to be fair cats are cool and stylish. A bit like my girlfriends actually. And I love having them at home, it lifts my spirits. We just relax, gossip, eat and drink a lot…and what’s best for a girls alone dinner than a dazzling, girly risotto?
Girly beetroot risotto:
– 500g baby beetroot
– 1 tbsp olive oil
– 1 chopped onion
-1 garlic clove crushed
– 250g risotto rice (Arborio)
– 150ml white wine
– 800ml vegetable stock
– 1 handful grated parmesan
– 2 tbsp goats milk crème fraiche
– balsamic vinegar
For serving: any goats cheese
– 2 tbsp chopped parsley
– 1 garlic clove
– 3 tbsp olive oil
Wrap up the beetroots in kitchen foil with a bit of sea salt then put in the oven set on 180°C for 45 minutes.
When cooked peel the beetroots and pick 2 or 3 from the bunch to be puréed and leave aside.
In a pan, heat the onion with the olive oil. When tender, add the garlic then the rice. Gently simmer until it becomes translucent. Finally add the beetroot purée then the wine.
Pour in the stock in small amounts.
When the rice is cooked, add the cream and parmesan while you keep stirring. When melted, remove from the heat.
To make your sauce simply mix together all the ingredients.
When you are ready to serve, heat the beetroots in a frying pan with the vinegar, for a couple of minutes.
In your plate first place the risotto, then a bit of crumbled goats cheese, the beetroots (whole or halved) and the parsley sauce over the top.