Beetroot Coffee Risotto

This beetroot and coffee risotto recipe is quite labour intense, but if you like risotto and beetroots, this is the best combination.

How confident are you with your cooking skills? If you are confident, then try to prepare asparagus and hazelnuts while you are stirring the risotto.

Ingredients

1/4 cups olive oil

1 onion chopped

1 garlic clove chopped

4 Beetroots (root)

2 cups of risotto rice around 400 grams

Stock should be according to packet instructions, how much liquid is needed. Use that quantity and 3:1 ratio of

3 cups of vegetable stock

1 cup rice wine

1/3 cup espresso coffee

1 bunch of asparagus

1 tsp Cayenne pepper powder

1/3 cup Pomegranate seeds

1/4 cup of Hazelnut

Optional beetroot crisps.

Beetroot and Coffee Risotto

Instructions

Heat oil and fry chopped onion. A minute before it's ready, add garlic. Stir well.

In the meantime, peel and grate 4 Beetroots.

Prepare the Espresso

Prepare stock and add rice wine.

Add risotto rice to onion fry, stir well. Add 1/2 cup of stock mixture at a time, stir the rice until liquid is absorbed. Repeat this until all but 1 cup remains.

Add the grated beetroot with the last of the stock and stir until absorbed. Once the rice is cooked, take it off the heat. Mix 3/4 of the grated raw beetroot in.

Mix Espresso and Cayenne pepper with 1 tsp of brown rice flour and mix well with a whisker powder to the leftover oil. Boil it for 1 minute and pour into a sauce.

Roughly chop the hazelnut and fry it in a pan.

Grill the asparagus for around 3 minutes.

Once the risotto is ready, add the temaining raw grated beetroot, combine well.

Serve with grilled asparagus, pomegranate seeds on top a spicy coffee sauce on the side.

Optional: sprinkle beetroot crisps on top.

Enjoy 😉

Beetroot and Coffee Risotto