WHEN I SAW THE PHOTOGRAPH ON THE FRONT OF DALE PINNOCK'S FAB BOOK 'THE MEDICINAL CHEF' I IMMEDIATELY FELT HUNGRY AND DECIDED I NEEDED TO MAKE HIS DELICIOUS LOOKING BEETROOT AND PEA RISOTTO AND SHARE THE RECIPE WITH YOU. MY PHOTOGRAPH DOESN'T LOOK QUITE SO GOOD (THE PINK COLOUR OF THE BEETROOT IS NOT QUITE SO INTENSE) BUT I PROMISE IT WAS YUMMY!
OLIVE OIL, 1 LARGE RED ONION FINELY CHOPPED, 2 GARLIC CLOVES FINELY CHOPPED, 250G ARBORIO RISOTTO RICE, 300G COOKED BEETROOT CUBED, 1LTR VEG STOCK, 200G FROZEN PEAS, HANDFUL FRESH MINT FINELY CHOPPED, 200G FETA CHEESE, SEA SALT AND BLACK PEPPER
HEAT A LITTLE OLIVE OIL IN THE PAN, ADD THE ONION AND GARLIC AND COOK FOR 4-5 MINS, UNTIL THE ONION IS SOFT. ADD THE RICE AND COOK FOR ANOTHER MINUTE. ADD MOST OF THE BEETROOT, RESERVING ONE FOR LATER.
ADD THE VEG STOCK LITTLE BY LITTLE, UNTIL THE RICE IS SOFT AND JUST TENDER, STIRRING FREQUENTLY (THIS CAN TAKE UP TO 30 MINS). IT SHOULD STILL BE FAIRLY MOIST, BUT NOT TOO LIQUIDY. SEASON WITH SALT AND PEPPER.
WHEN THE RICE IS ALMOST COOKED, ADD THE PEAS AND MINT AND COOK FOR ANOTHER 2-3 MINS.
PLACE THE REMAINING BEETROOT IN A SMALL FOOD PROCESSOR AND PROCESS TO A COURSE PUREE. ADD THE PUREE TO THE FINISHED RISOTTO, STIR WELL AND SERVE ON WARMED PLATES. CRUMBLE SOME FETA OVER EACH ONE.