If you're having one of those days where you have a great plan for dinner and then think "the kids probably won't eat it..." try it anyway! They might surprise you. This pink rice aka beetroot risotto was a surprising win with Miss 4. Master 2 on the other hand refused to eat it, look at it or even be in the same room as it. But, he'd been at preschool, was over tired and was excessively cranky. So I should have known better.
You've probably noticed that I prefer no fuss foods that give me more time to spend with my kiddies. Having said that, I'm a big fan of risotto. But as I've said before, I can't be stirring for hours to make risotto with the kids neglected, so I like to bake it! It's not the traditional method and it is probably frowned upon by any of my Italian friends reading this, but it is quick, easy and does make a really satisfying risotto without the fuss of a stovetop one.
Now: a little word about beetroot. 10-14% of the worlds population are afflicted by a little situation. I'm going to call it pink pee it's real name is beeturia. After eating beetroot, you do pink wee if you're one of the lucky ones. I just read on livestrong this useful bit of information: "interestingly, the prevalence of beeturia is very high in those suffering from genetically-linked hemochromatosis, which suggests a potential connection", ironically this is the blood disorder I have you can read more about it here.
Anyway, back to the risotto. I'm apologising for the photo. It was the best I could take in the circumstances. But it does highlight to you just how pink this risotto ends up. If you're not keen on pink food...like Master 2, then this probably isn't the meal for you. If you're up for a new taste...give this a go, it's great!
Pink risotto (aka beetroot)
- 3 cups chicken or vegetable stock.
- ½ a bunch of kale woody stems removed and blanched. Chopped roughly.
- 1 medium onion diced
- 2 tbsps olive oil
- 100 mls white wine
- 400 grams arborio or canaroli rice risotto rice
- 2 large beetroots peeled and grated
- 3 tbsps fresh dill chopped
- zest of one lemon
- juice of one lemon
- ¾ cup grated parmesan
- Preheat oven to 180 degrees
- Using a large frypan with a lid that can also be used in the oven, fry the onion with the lemon zest until soft over medium heat.
- Add the rice and coat in the oil.
- Add the wine and fry for 2 minutes.
- Add the beetroot, the ½ the dill and all of the stock to the pan.
- Stir well.
- Bake for 20 minutes, covered.
- Stir and add the kale.
- Return to the oven for 25 minutes.
- Stir through the lemon juice.
- Add the remaining dill and the parmesan cheese, stir through and serve.