Chef's Recipes

Ruby Beetroot Risotto

with Swiss Chard, Micro Coriander, Almond Lemongrass Milk, Toasted Seeds

Serves 4

Ingredients

1 x Shallot peeled and diced
1 x Red Onion peeled and diced
1 x Garlic Clove crushed 
3g Ginger freshly grated
1 x Red beetroot washed, peeled and diced
½ Kandy beetroot washed, peeled and very thinly sliced, cut into disks
½  Yellow beetroot washed, peeled and very thinly sliced, cut into disks
1 x Carrot peeled and diced
80g Rainbow Swiss chard washed, dried and thinly sliced
1.0 litre Vegetable Stock
150ml Cawston Press Beetroot Juice
50ml Extra Virgin Olive Oil
5g Micro coriander washed and drained
2g Lemon Grass – finely sliced
50ml Almond Milk
10ml Vegan Double Cream
20g Sunflower, pumpkin seeds toasted
5g Sea Salt
1g White pepper
100g Carnaroli Risotto Rice
50ml Vegan Pinot Noir Wine
5ml Red wine vinegar
1 x tsp Demerara Sugar

Method 

• Sweat shallot and diced red beetroots and carrots in little oil in warm pan.
• Deglaze with red wine vinegar just before it begins to brown.
• Add little stock and cook till just firm to touch. 
• Remove from pan, add little olive oil, add remainder of red onion and garlic, sweat
• Add risotto, deglaze with pinot noir wine, cook till all liquid absorbed 
• Then add stock and beetroot juice and cook slowly, adding more stock as required.
• Brush sliced beetroot disks with olive oil, season a place in moderate oven for 3 minutes.
• In same oven, toast the seeds and lightly crush after.
• Add lemon grass and ginger to almond milk and cream.
• Bring to boil and simmer for 5 minutes, season to taste, froth vigorously with hand blender.
• Add beetroots and carrots with risotto, adjust consistency with juice and stock and season
• In separate pan, lightly sweat chard in olive oil, season 
• Start plating, finishing with beetroot disks, coriander cress and froth.
• Sprinkle seeds generously and serve.