Creamy beetroot risotto

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• chocolatchaud

  22 March 2012

  chocolatchaud rated this recipe

  

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• crumbortwo

  08 April 2012

  crumbortwo rated and commented on this recipe

  

  Excellent but I don't think it compares to a traditional risotto dishes such as seafood, asparagus or mushroom. Also, the process is so drawn out. Much prefer to stir for 20 minutes. Spoon in one hand, glass of wine in the other.

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• Anniek

  27 June 2012

  Anniek rated and commented on this recipe

  

  Lovely dish the whole family enjoyed it, will definitely be making this again!

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• Recipes

  20 July 2012

  Recipes rated and commented on this recipe

  

  This was a lovely recipe and the dill and sour cream went really well. The only gripe I have is that it needed a lot longer in the oven than 15 minutes. I left it in oven for a good half an hour before all the water had absorbed and left the lid off the pot in the end.

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• jeanette

  20 July 2012

  jeanette commented on this recipe

  Have made this recipe, or a variation, for supper this evening, and whilst I do generally get frustrated when people post a comment on a recipe which they have totally 'adapted', I did actually change this a little, just to suit our taste. Firstly, I cooked it on the hob rather than in the oven,and as I am a big fan of beetroot and horseradish, rather than add the soured cream and dill, I added creamed horseradish to the risotto - the result was totally delicious so a massive thank you GF, because without your original recipe,I would never have thought of making beetroot risotto!

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• redriding86

  23 July 2012

  redriding86 rated this recipe

  

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• nomnom

  02 August 2012

  nomnom rated and commented on this recipe

  

  Looked like brains (ew!) but tasted great! We added some feta at the last minute instead of sour cream. I didn't roast the beetroot as we struggled to find it sold fresh, although I have seen it since in waitrose. Very tasty :)

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• sammarie

  11 September 2012

  sammarie rated and commented on this recipe

  

  I'm not the biggest fan of beetroot but tried this and really enjoyed it. The soured cream works really well...

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• shamanswife

  20 September 2012

  shamanswife rated and commented on this recipe

  

  With beetroot being in season right now, I chose this dish because of high ratings. what a waste of time though !! last week I made a lovely cold salad with beetroot and salmon. Today I have spent 2 hours preparing this risotto and didn't like it at all -- the rice wasn't cooked enough although I cooked it in the oven for longer than recommended. I found there is too much rice in the recipe. It lacks taste, the only thing I really enjoyed about it was the taste of roasted beetroot ...

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• Rategile

  21 September 2012

  Rategile commented on this recipe

  I bought cooked beetroot just to give it one last go this time as an adult. Had bad experiences with it growing up *yuk*. This recipe was so easy. I don't like the taste or smell of alcohol so I ditched the wine in the recipe and served it with baked goats cheese. It was lush. I'm a true convert!

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• Scotty8

  03 October 2012

  Scotty8 rated and commented on this recipe

  

  Lovely dish!!!

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• Jonsey

  18 October 2012

  Jonsey rated and commented on this recipe

  

  Yummy - simple and fresh. I squeezed half a lemon in right at the end - couldn't taste it in itself but negates the need for salt.

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• Kimpulse

  19 October 2012

  Kimpulse rated and commented on this recipe

  

  Beautiful flavour & easy to make. This dish has impressed many of my meat-obsessed friends & family, & I know they weren't being polite as they're very honest when it comes to food! I've had trouble finding raw beetroot at times and tried this recipe with the end of season, sorry-looking, dried out stragglers. Don't recommend it. I've also used vacuum packed beetroot, but if they're packed in vinegar the flavour comes through (yuck!). However, I've found good old M&S pack them in their own juice & that has worked brilliantly for me, resulting in a tasty & juicy risotto. Yum!

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• dollmakers

  26 October 2012

  dollmakers rated and commented on this recipe

  

  Really lovely risotto and such a beautiful colour. I stirred goats cheese into it rather than parmesan, and sprinkled some on top to serve, and also add bacon lardons that I had fried until crisp. Utterly delectable, will certainly make again.

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• Beth

  05 November 2012

  Beth rated and commented on this recipe

  

  I've made this twice (had a glut of beetroot in the veg patch) and it is very tasty and a lovely colour - i think it would work reaaly well as an eye-catching starter for a dinner party. The second time round I didn't bother roasting the beets and boiled them instead and I think it was an improvement because a) it was less hassel, b) it was much easier to puree as they had a higher water content, and c) I prefered the softer texture of the boiled lumps than the hard, dried up roasted bits. I didnt bother with the cream (though I probably would if doing it for guests) though I added some dried dill which really enhanced the flavour.

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• Tara

  13 November 2012

  Tara rated and commented on this recipe

  

  Love love love this recipe, try serve it with a homemade sour cream and horseradish sauce with beetroot chips!! amazing!! for a non vegetarian option pan sear salmon with a brown sugar, salt and pepper rub!! so good one of my fave dishes to cook and eat!!

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• rubseb

  14 November 2012

  rubseb rated and commented on this recipe

  

  I found that roasting for 1h made my beetroot wedges dry and slightly charred at the edges and undercooked in the centre. Result was difficult to puree and a bit chewy. Next time I'll try simply cooking them (or getting pre-cooked ones which are actually more readily available over here). Also I'm skeptical about cooking the rice in the oven as the one thing I've learned over the years is you have to stir a lot to make your risotto nice and creamy (you want the starch from the rice to mix with the stock to make a kind of glue). But hey, I'm no expert so maybe there's something to this method. The hot pink colour makes for a beautiful picture but I felt the flavour was a bit bland - or at least not the kind of rich, savoury taste I like in a risotto. Portions are too small if you don't serve starters or side dishes (for 4 people I'd use half again as much of everything).

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• radenka

  02 December 2012

  radenka rated this recipe

  

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• Melania

  12 December 2012

  Melania rated and commented on this recipe

  

  Love it! I was a relative beetroot virgin before but this recipe uses it in a great way. I didn't had sour cream & dill so improvised with yoghurt, mint & 1 small grated garlic clove and it made a great addition. definitely a must-try!

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• CherryB

  03 January 2013

  CherryB rated and commented on this recipe

  

  I HATE beetroot, can't stand the dirt flavour but I've been determined to make myself find a way to make it edible because of the nutritional value of it. Roasting the beetroot gives it a lovely sweet flavour and dulls down the dirt flavour, and I actually really, really love this recipe, it's very tasty and the colour of the risotto is beautiful. Totally recommend trying this, even for non beetroot fans.

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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

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

434 kcalories, protein 12.0g, carbohydrate 65.0g, fat 14.0 g, saturated fat 6.0g, fibre 5.0g, sugar 14.0g, salt 0.7 g

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