Roasted beetroot and prosciutto risotto with parsley croutons

There’s something infinitely soothing about risotto. For starters, it’s a one pan dish (thumbs up) and then there’s its oozy, creamy quality that slips over the tongue so easily you barely need to chew it.
A pairing that works very well in risotto is that of salty Italian proscuitto ham and sweet, roasted beetroot. The beets taint the rice a pretty blush pink colour too, which can’t be bad.

Buy it:
2 large beetroots peeled, cubed and roasted at 200c for 30 minutes
100g prosciutto
300g risotto rice
100ml white wine
A big jug filled with hot chicken stock
1 onion, finely chopped
2 cloves garlic, crushed
Handful of grated Tallegio cheese
½ loaf white bread torn into chunks
Olive oil
Handful of fresh flat leaf parsley
Salt and freshly ground black pepper


Do it:
1. Lightly cover the base of a large saucepan with olive oil and add the onion. Stir on a low to medium heat to soften  - do not allow to colour.
2. Add the garlic and cook out for one minute.
3. Add the rice and coat in the oil for one minute.
4.Pour in the wine and turn up the heat. When most of the liquid has evaporated add a ladle of stock, bring to the boil and then turn the heat down to a simmer.
5. Add the stock a ladle at a time, each time waiting until most of the liquid has gone before you add more and stirring constantly.
6. After about 30 minutes check the rice. It should be creamy, a little soupy and the rice should still have a bit of bite.
7. Add in the beetroot and shred and add the prosciutto. Check the seasoning.
8.Add the Tallegio cheese.
9. To make the croutons place the torn bread on a baking tray and drizzle over some olive oil and black pepper. Tear up the parsley and stir this into the bread cubes. Place under the grill and keep and eye on it, turning until the bread is golden.
10. Serve the risotto topped with the croutons.