RICE WEEK: Risotto with beetroots and fresh tarragon

A different dish for risotto with the addition of refreshing beetroots, flavoured with tarragon. A very tasty and colourful recipe to enjoy

Adapted from recipe of Vaggelis Driskas,
a prominent Head Cook and Culinary Expert in Greece

Ingredients (for 4 people):
400gr. of arborio rice
4-5 tbsp of margarine
1 large onion, grated
1 clove of garlic, grated
½ tea-cup of white dry wine
1Litre of vegetable stock
6 boiled beetroots, cut in small cubes
5 tbsp of fresh tarragon leaves, finely chopped (or 1 tsp of dried, ground)
4 tbsp of plain cream cheese (or soft anthotyro cheese)
½ tea-cup of grated Kefalotyri cheese (or parmesan)
flat-leaf parsley for garnish
olive oil
salt
pepper

Method:
In a saucepan melt the margarine in high heat and add the onion, the garlic and the rice. Sauté for 3 minutes, stirring constantly with a wooden spoon, pour over with the wine and leave for 1 minute until the alcohol evaporates.

Add in the saucepan half the quantity of the vegetable stock, season with salt and pepper, turn the heat to medium and cook the rice for about 10 minutes. Add the tarragon and the beetroots, pour with the rest of the vegetable stock and continue cooking for 5 more minutes.

When the risotto is ready and has absorbed almost all the stock take off the heat and mix in the cream cheese and the Kefalotyri cheese.

Put on warm plates, scatter on top with the parsley and serve immediately.