a wee mid week treat...
1.5 litres vegetable or chicken stock
2 tablespoons unsalted butter
2 leeks chopped
2 medium raw beetroot
400g arborio rice
125mls dry white wine
50 g 'strong' cheese grated
Heat stock to boiling then keep on a simmer
In a heavy bottomed large pan melt the butter, add leek and cook gently till soft and slightly brown
Peel and grate beetroot and stir into leek mixture
Add rice, stir well to ensure its 'coated'
Add wine and stir till absorbed
Add stock a ladle at a time, stir constantly till fluid absorbed then repeat
Rice needs to be tender but still have a little bit of 'bite"
Once fully cooked remove from heat, add oil and grated cheese, stir to combine.
You may choose to add some of the finely chopped leaves, or add some bacon lardons when you are cooking the leeks