Name: Beetroot risotto with chicken in batter
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 1.00 red onion peeled and chopped; 50.00 g butter; 500.00 g beetroot cooked, peeled and diced; 500.00 g risotto rice; 30.00 ml vinegar red wine; 2.00 Litres stock vegetable or chicken; salt and freshly ground black pepper to taste; 100.00 g parmesan cheese grated; 250.00 ml flour cake; 250.00 ml soda water; 1.00 eggs jumbo; salt and freshly ground black pepper to taste; 4.00 chicken breast fillets halved vertically; sunflower oil for frying

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Ingredients (14)

1.00	red onion — peeled and chopped
50.00 g	butter
500.00 g	beetroot — cooked, peeled and diced
500.00 g	risotto rice
30.00 ml	vinegar — red wine
2.00 Litres	stock — vegetable or chicken
	salt and freshly ground black pepper — to taste
100.00 g	parmesan cheese — grated

CHICKEN IN BATTER

250.00 ml	flour — cake
250.00 ml	soda water
1.00	eggs — jumbo
	salt and freshly ground black pepper — to taste
4.00	chicken breast fillets — halved vertically
	sunflower oil — for frying

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Method:

Sauté onion in butter until softened. Stir in beetroot and cook for 2 minutes. Add rice and stir until thoroughly coated with butter.
Add vinegar, then begin to add stock, a ladleful at a time, stirring constantly and waiting for each batch to be absorbed before adding the next. Repeat until all stock has been used and most of it has been absorbed, about 20 to 30 minutes.
Season, add Parmesan cheese and ladle onto a bed of rocket in serving bowls.
Top with chicken in batter and serve.
CHICKEN: Blend flour, soda water and egg until smooth to make a batter. Season.
Dip chicken pieces in batter and fry on both sides in hot oil until golden. Drain on absorbent paper.