Creamy beetroot risotto

Recipe uploaded by

Emma Lewis

7 ratings

Recipe by Emma Lewis

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1. Video tutorial: Risotto

1. Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots (use kitchen gloves if you don't want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.
2. Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.
3. Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.

Another way with beets

Roast 250g beetroots as above. Cut a 100g pack goat's cheese (with rind) in half. Place on baking parchment on a baking sheet, then bake in the oven for the final 7 mins until melted. Toss 100g bag salad leaves with 1 tbsp balsamic vinegar, 2 tbsp olive oil and seasoning. Serve with the beetroot and top with the melted cheese.

434 kcalories, protein 12g, carbohydrate 65g, fat 14 g, saturated fat 6g, fibre 5g, salt 0.7 g

Latest comments and suggestions

• Tingers

  16 August 2009

  Tingers rated and commented on this recipe

  

  Really delicious. I love making Risottos and this one one of my new favourite recipes! Plus it requires no stirring - hooray.

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• heathersweather

  02 September 2009

  heathersweather commented on this recipe

  Would love to try this but struggling to get raw beetroot from the supermarket any one know of any that stock it?

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• Ros

  03 September 2009

  Ros commented on this recipe

  heathersweather - you should be able to get it in Tesco at the moment.

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• Jill B

  09 September 2009

  Jill B commented on this recipe

  Also obtainable in Waitrose but agree that it isn't the easiest thing to find

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• JOOLES

  09 September 2009

  JOOLES commented on this recipe

  Have you tried growing your own, really easy and fun. We've had loads this year, so much so Ive been looking up recipes, so this is ideal. We have one thats enormous, my partner is having a bit of fun to see how big he can grow it, if you have kids (admittedly i don't, well apart from my partner) they would have great fun growing these.

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• kat101

  09 September 2009

  kat101 rated and commented on this recipe

  

  I got my beetroot from the local farm shop. Lovely recipe, will def make again!

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• Sascha

  09 September 2009

  Sascha commented on this recipe

  This dish looks very inspiring. I live in the Netherlands , where I've only seen cooked beetroot on sale. I'm planning to make it using the cooked, shredded variety. Has anyone else tried it that way? Anyway I'll keep you posted.

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• Laura

  10 September 2009

  Laura commented on this recipe

  Made this with home grown beetroot and it was delicious. Make sure you have it with the sour cream as it finishes it off perfectly

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• Valerie

  10 September 2009

  Valerie commented on this recipe

  For those vegetarians who do not eat dairy products, try substituting the sour cream with Soya yoghurt or with hummous - I use organic store bought hummous from Waitrose and dilute it with fresh lemon juice, then add crushed garlic. Delicious! Valerie

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• Cuckoo

  15 September 2009

  Cuckoo rated and commented on this recipe

  

  Just made and ate this. It was delicious and I highly recommend it. I used chicken stock and mixed in a carton of sour cream. Yum!

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• Laura

  07 October 2009

  Laura rated this recipe

  

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• Laura

  07 October 2009

  Laura rated this recipe

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• Goldielocks_79

  11 October 2009

  Goldielocks_79 rated and commented on this recipe

  

  I made this last weekend for my sister and it was really scrumptious, not to mention how pretty it looked on a white plate! I'm making it again tomorrow for another visitor - this is going to be a firm favourite, I think, and sooo easy to make!

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• Erica K

  20 October 2009

  Erica K rated and commented on this recipe

  

  I thought this was a fantastic recipe and so tasty- when I was making it, I initially thought it would have been more suitable as a side dish but as soon as I tasted it I wanted a whole plate full! I didn't have time to roast the beetroots so I boiled them instead and it was still delicious. I'm planning to make it again and roast the beets this time so I'll see how it compares.

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• dannyz

  11 November 2009

  dannyz commented on this recipe

  this is an excellent recipe.Try it !Is simple and easy!You can also boil the beetroots if you prefer!

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• Jenn's File

  12 November 2009

  Jenn's File commented on this recipe

  Could I do this as a starter or is it too filling?

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• slippery_chimp

  13 November 2009

  slippery_chimp rated and commented on this recipe

  

  Gorgeous!

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Ingredients

• 500g fresh beetroot
• 2 tbsp olive oil
• knob of butter
• 1 onion , finely chopped
• 1 garlic clove , finely chopped
• 250g risotto rice
• 150ml white wine
• 700ml hot vegetable stock
• handful grated parmesan
• 4 tbsp soured cream
• handful chopped dill

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook min 1 hr 5 mins

Vegetarian

Ingredients

• 500g fresh beetroot
• 2 tbsp olive oil
• knob of butter
• 1 onion , finely chopped
• 1 garlic clove , finely chopped
• 250g risotto rice
• 150ml white wine
• 700ml hot vegetable stock
• handful grated parmesan
• 4 tbsp soured cream
• handful chopped dill

434 kcalories, protein 12g, carbohydrate 65g, fat 14 g, saturated fat 6g, fibre 5g, salt 0.7 g

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