Red Wine and Beetroot Risotto

Ingredients list for Red Wine and Beetroot Risotto

• 1 cup Red wine
• 1/4 cup Boiled beetroot puree
• 1 cup Arborio rice
• 1 tablespoon Butter
• 6-8 Garlic cloves crushed
• 1 Small onion chopped
• 3 cups Vegetable stock
• to taste Salt
• to taste Black peppercorns crushed
• a few Fresh oregano leaves
• for drizzling Fresh cream
• for garnishing Micro greens

Method

1. Heat butter in a non-stick pan. Add garlic and sauté for a few seconds.
2. Add onion and sauté till translucent. Add red wine, stir and cook for 4-5 minutes.
3. Add Arborio rice, mix well and cook for 2-3 minutes. Add 2 cups stock, m and cook till moisture evaporates.
4. Add ½ cup stock, salt, crushed peppercorns and oregano leaves, mix well and cook till moisture evaporates.
5. Add remaining stock and mix well. Add beetroot puree, mix well and cook for 2-3 minutes.
6. Drizzle some cream, garnish with micro greens and serve hot.