BEETROOT RISOTTO

I have posted beetroot risotto previously. So why is it here again? Because this one is better. What did I do differently? A change of stock. I normally use chicken stock. This time I used squab stock. Squab? I hear some of you asking. Pigeon. I bought some a while back, then used the frames to make this stock. Gotta say that the extra richness of the stock worked beautifully with the roasted beetroots. There is only one wine to drink with this - a pinot noir.

BEETROOT RISOTTO