Bloody Beetroot Risotto

Summer

We totally winged this whole recipe which makes it a little difficult to rewrite and explain to you how it should be done.  But since it turned out pretty good it would be a shame not to share it with you! So let us present the BLOODY BEETROOT RISOTTO - made with love and many "ish's".

2 big portions
45 minutes

• 2 cups of wholegrain rice/risotto rice

• 3 beetroots

• 50 ml of oat cream

• 2 tablespoons balsamic vinegar

• 2 tablespoons Dijon Mustard

• 1 handful sunflower seeds

• Thyme

You can simultaneously put the rice and 2 beetroots to boil. Not in the same casserole obviously but if you do them at the same time it will be more efficient. Once the beetroots are tender, take them out and put them in a food processor (mixer) together with the oat cream, the mustard and the balsamic. Mix until smooth and then put it in the risotto casserole and mix it all together (this is where it gets gooey!). Then take the remaining beetroot and either grate or cut it into cubes (we did both to make it artsy) and top your plate of risotto with it. Meanwhile, put the sunflower seeds and the thyme in a pan and roast them lightly.

If you want to invite all your friends to a pink risotto party just increase the amount of rice and then do the math for the rest. You can do it we believe in you ;)

That's pretty much it! So enjoy!

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