From performers to politicians, 101 Kiwi celebrities share their favourite recipes in the Cooking 4 Change cookbook – a fundraising initiative for New Zealand charities.
Antonia Prebble offers up her crowd-pleasing dish, a delicious and brightly coloured beetroot risotto, inspired by a friend’s recipe.
Beetroot Risotto
Gluten-free/vegetarian
Prep time: 10 mins
Cook time: 30 mins
Serves: 6-8
Skill level: Easy
Ingredients
1 tablespoon coconut oil
1 large brown onion, finely chopped
1 teaspoon crushed garlic
2 cups Arborio rice
A few splashes dry white wine
About 1 litre warm vegetable stock
3 large beetroot, peeled and grated
Grated parmesan, to taste
Salt and freshly ground black pepper, to taste
Microgreens, to garnish
1.Heat the oil in a fry pan. Add the onion and garlic and cook for a few minutes until soft. Add the rice and cook, stirring, for about 1 minute. Add a few splashes wine and allow to cook off for a couple of minutes.
2.Add 1 cup of stock to the pan. Keep stirring until that stock is fully absorbed, then add more stock, 1 cup at a time. Continue until the rice is about half cooked – taste it to see.
3.Add the beetroot and stir so it’s mixed through well. Keep adding more stock and stirring for about 10 minutes more until the beetroot is soft and the rice is cooked.
4.Remove from the heat and add parmesan to taste then season with salt and pepper. Garnish with more parmesan and some microgreens before serving.
The Cooking 4 Change cookbook, $50 (published by Potton & Burton) will be in bookstores nationwide from August 26.
For more celebrities in the kitchen, check out the August issue of NEXT.
