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Orange and pink risotto

  • Main
  • medium
  • 4
  • 1 hour 30 minutes

PT1H30M

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Ingredients

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Method

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1
In a juicer, juice 2 of the carrots and set aside the juice. Repeat with 2 of the beetroots, keeping the 2 juices separate
2
Dice the remaining 2 carrots and beetroots, again keeping separate
3
Using 2 pans, add the carrots and 100ml of milk and a knob of butter to a pan, and the beetroot with the remaining milk and butter to the other. Gently simmer both until the vegetables are cooked
  • 2 knobs of butter
  • 200ml of milk
4
Add the cooked carrots to the blender with the carrot juice and blitz to form a purée, set aside. Repeat with the beetroot and its juice
5
Preheat the oven to 180°C/gas mark 4. Toss the diced butternut squash in olive oil, salt and pepper and then roast until tender, approximately 20-25 minutes. Set aside
6
Now start the risottos. Place 2 pans over a medium-high heat. Add a knob of butter to each, then add the garlic, celery and shallots and sweat until soft
7
Wash the barley for a few seconds under running cold water. Drain and divide evenly between the 2 pans. Add the white wine and a splash of water to both pans. Cook until absorbed
8
Add 100g of the carrot purée to one pan and 100g of beetroot purée to the other, stirring constantly until the grains are coated
9
Once all of the purée has been absorbed, divide the chopped almonds and Parmesan (reserving some of each for garnish) between the pans and stir until melted and combined
10
As the risottos cook, keep adding more of the purée - as you would do traditionally with a stock - to ensure they don't dry out
11
Add a pinch of salt and pepper to season each pan
12
Divide the carrot risotto into bowls, top with the beetroot risotto and then the reserved almonds, butternut squash and Parmesan. Serve immediately
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