Name: Creamy beetroot risotto
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Italian
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 (or vegetarian alternative); 4 tbsp soured cream; handful chopped dill

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Creamy beetroot risotto

Creamy beetroot risotto

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr and 5 mins

A star rating of 4.6 out of 5.129 ratingsRate

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This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring

Vegetarian

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Double cherry semifreddo

A star rating of 4 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

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

(or vegetarian alternative)
4 tbsp soured cream
handful chopped dill

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Nutrition: per serving

kcal434
fat14g
saturates6g
carbs65g
sugars14g
fibre5g
protein12g
salt0.7g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, September 2009

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A star rating of 4.6 out of 5.129 ratings

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