Serves 2
Ingredients:
- 1 medium sized beetroot, peeled and cut into 5mm cubes
- 1/2 onion, chopped finely
- 1 clove garlic
- 200g – 300g risotto rice, depending on how hungry you are
- 50g squash
- 50g feta ( optional )
- 1 tbsp oil
- knob of butter ( use oil if you prefer )
- half a glass of red wine
- 700ml – 1litre stock ( depending on how rice you put in )
Method:
Peel the squash and slice it thinly. Then rub with a bit of oil, some salt and pepper and any kind of spicy thing that you like ( I used Ras al Hanout ).
Lay them out on a baking tray in a single layer and put in an oven at GM 5 for about 20 mins, or until crisp. Turn them over/around from time to time to make sure that they are cooked evenly.
Meanwhile, heat the oil in the pan, and add the onions and fry until soft, then add the garlic, the beetroot and the rice, and cook for a few minutes until the oil has been absorbed. Then add the wine, and stir until this has also been absorbed.
Break the feta into pieces and put this on a small tray in the oven. It doesn’t matter if this gets a bit browned.
Add the stock to the wine a ladleful at a time, waiting until each one has been absorbed before adding the next.
Once all of the stock has been used, check that the rice is almost there, then stir in the butter and leave it to rest for about 10 minutes while you warm your plates ( not plates of meat, we’re not in Eastenders ).
Put the risotto nicely on a plate, put the squash decoratively on top, maybe like a stegosaurus, and arrange the feta. Drizzle over any liquids that might be on any roasting tays, plus a bit of olive if if you are feeling fancy.