Autumn Risotto copy

Autumn Risotto


Preheat oven to 180ºC. 

Peel buttercup and cut beetroot and buttercup into 2cm pieces, keeping separate so to keep their colours. Place beetroot and buttercup in roasting pan with half the oil and season with salt and pepper. Cook for 20-25 minutes until soft and lightly browned. Once done, keep warm.

Place kale leaves on a baking tray on a sheet of oil-sprayed baking paper and spray the tops of the leaves too. Season with salt and pepper and sprinkle with chilli flakes if using. Place in the oven. These will only need to be in the oven for about 5 minutes. Keep a close eye on them so they don’t burn.

Meanwhile, heat the stock in a saucepan on the stove or in the microwave until simmering and keep warm until needed.

Melt the butter with the remaining oil in a large saucepan over a medium heat and add the onion and leek and stir until soft not brown. Add the garlic and the rice and cook while stirring for a minute. Add the wine and stir until the liquid is absorbed. Add the stock, half a cup at a time, stirring until absorbed. After you’ve added 2 or 3 lots of stock, add two thirds of the roast buttercup pieces and keep up the addition of half a cup of stock at a time until it is all absorbed.

To check if the rice is done bite a grain - if it is fully cooked through, but still somewhat firm to the bite it is perfect.

Stir through sour cream and the Parmesan. Top with the beetroot pieces, crispy kale leaves,

remaining buttercup, and Parmesan, and season with salt and pepper.