So after last night’s fail I decided that we were finishing off National Vegetarian Week and that one day next week would include a meat free meal too.
I’m disappointed that my new specs haven’t arrived in time for Wembley, so to cheer myself up I bought a new jacket, top and shoes instead! I hope the weather is good in London. Today the rain was absolutely torrential. As we were going back to the car after market (and clothes) shopping we passed a few people on their way to a wedding at St George’s Minster and bless, them, they were drenched, even with umbrellas. It didn’t dampen their spirits though, they were singing in a ‘Jody Call’ style. As a note, Doncaster Council, I EVEN GOT RAINED ON IN THE MARKET! Indoor market! Sort it out!
This was my rice dish for National Vegetarian Week, it’s a James Martin recipe from the BBC Food website and can be found here.
Pop peeled, roughly chopped beetroot with some vegetable stock into a processor and blend until smooth. Transfer to a pan, bring to a boil and then simmer.
Heat some butter in a large pan and gently cook finely chopped shallots, finely chopped garlic and some thyme leaves until softened.
Add the risotto rice and stir for a couple of minutes to coat.
Add some white wine to the pan and let it bubble and reduce.
Add the beetroot stock a little at a time until all of the liquid is absorbed. Ensure you keep it well stirred.
When all of the beetroot stock has been used, add more vegetable stock a ladleful at a time. Cook until the rice is tender.
Remove from the heat and stir in mascarpone, parmesan, chopped parsley and seasoning.
Serve the risotto with crumbled Wensleydale cheese.
Using RAW BEETROOT, VEGETABLE STOCK, BUTTER, SHALLOTS, GARLIC, THYME, RISOTTO RICE, WHITE WINE, MASCARPONE, PARMESAN, PARSLEY and WENSLEYDALE…
This was dinner…23rd May 2014.