Recipe
Phantom’s Spooky Beetroot Risotto with Bat-wing Crisps
Ingredients
For the Risotto
- 1 tbsp. olive oil (approx 119 calories)
- 1 large onion (preferably red for a deeper color), finely chopped (approx 50 calories)
- 2 garlic cloves, finely minced (approx 8 calories)
- 1 cup Arborio rice (approx 200 calories)
- 3 cups vegetable stock (approx 30 calories (assuming low-sodium store-bought stock))
- 1 large beetroot, peeled and grated (approx 43 calories)
- 1/2 cup red wine (choose a dark, rich variety) (approx 100 calories)
- Salt and black pepper to taste (negligible calories)
- 1/2 cup Parmesan cheese, grated (approx 220 calories)
- Fresh herbs for garnish (optional) (negligible calories)
For the Bat-Wing Crisps
- 2 large black tortilla wraps
- Olive oil for brushing
- Salt to taste
Instructions
Preparing the Bat-wing Crisps
- Preheat your oven to 350°F (175°C).
- Using a bat-shaped cookie cutter, cut out as many ‘bat wings’ as you can from the black tortilla wraps.
- Arrange them on a baking sheet, brush them lightly with olive oil and sprinkle a pinch of salt over them. Bake them in the oven for about 10 minutes or until they are crisp.
- Set them aside.
Preparing the Risotto
- Heat the olive oil in a large pan over medium heat. Add the chopped onion, and sauté until it becomes soft and translucent.
- Add the minced garlic to the pan and sauté for another minute or until the garlic is fragrant.
- Add the Arborio rice to the pan and stir well, ensuring that each grain of rice is coated in the oil.
- Begin adding the vegetable stock to the pan, one ladle at a time. Stir continuously, allowing each ladle of stock to be absorbed before adding the next.
- After you have added half of the vegetable stock, stir in the grated beetroot. Continue adding the rest of the stock, ladle by ladle, until the rice is cooked and has a creamy consistency.
- Stir in the red wine, allowing it to be absorbed by the rice. This will give the risotto a richer color and depth of flavor.
- Season with salt and black pepper to taste.
- Just before serving, stir in the Parmesan cheese until it has melted and is well combined with the risotto.
- To serve, spoon the risotto onto plates, garnish with fresh herbs if desired, and place a few bat-wing crisps on top.