Beetroot Risotto

20 Dec

Risotto attempt 3 and it is wonderful!

Not having to add liquid bit by bit or stir constantly makes this the easiest and quickest recipe, with the added bonus of beautiful colour and gorgeous taste. Using this method (simply baking in the oven), I’ve realised that my previous results weren’t very much like a risotto should be at all. They were edible and okay, but the texture was not this luxurious, creamy affair. You know when you feel like you could happily eat a never-ending bowl of something? Well for me anyway, this is the only recipe that has had this effect besides pasta and cereal (they are my vices).

Serves 2.

  • 250g pack vacuum-packed beetroot
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 125g risotto rice
  • 75ml white wine
  • 350ml hot chicken stock
  • sour cream, chopped dill and grated parmesan, to serve
  1. Heat some oil (and/or butter, depending on preference) over a medium-low heat in an ovenproof pan with a lid. Add the onion and garlic, and cook for about 5 minutes or until translucent. Stir in the rice, mixing it to coat with the oil, then pour over the wine and simmer for 5 minutes.
  2. Stir well, then pour in the stock, cover and place in the oven for 15 minutes. Meanwhile, whizz one or two of the beetroot (depending on size) with a hand blender to make a purée. You may want to use a food processor if you are as uncareful as me and end up splattered in red stains, looking remarkably like you have committed some kind of atrocity, although I hated the idea of cleaning our food processor for the sake of 1 beetroot. Chop the remaining beetroot into small pieces.
  3. By now, the risotto should be looking beautiful. If it is a teensy bit more liquid than you’re aiming for, remember that you will be stirring through quite a lot of bulk in the way of beetroot, so this will thicken it up nicely into the silkiest thing you’ve ever known. So take it out of the oven and stir through a handful of parmesan, the beetroot and beetroot purée, then serve with a dollop of sour cream each, some extra parmesan (if you like) and a scattering of dill.


I wish I’d allowed beetroot into my life earlier :’)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: