Beetroot risotto

Recipe by:

I love risotto and this one is a great way to get beetroot into your diet. Double up on the recipe to make additional portions as needed

Beetroot risotto

SERVES

2

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

30

MINUTES

CUISINE

COURSE

Main

Method

  1. Melt the butter over a low heat in a large heavy-based saucepan. Add the beetroot and onion and cook for about 10 minutes, until softened. Stir in the garlic and rice and cook for 2–3 minutes.

  2. Stir the balsamic vinegar into the stock. Add the stock a ladleful at a time, stirring constantly, until each ladleful is absorbed. This will take about 30 minutes.

  3. When the rice is creamy but firm to the bite, season with a pinch of salt. Spoon the risotto into warmed serving bowls. Crumble the goat’s cheese over it, garnish with the spinach and serve.

Ingredients

  • 50g butter

  • 1 raw beetroot, peeled and grated

  • ½ onion, finely chopped

  • 1 garlic clove, crushed

  • 130g risotto rice (pearl barley also works well but you need to parboil it for 20 minutes)

  • 1 tbsp balsamic vinegar

  • 300ml vegetable stock, simmering

  • salt

  • 100g goat’s cheese or feta

  • a large handful of spinach or rocket, to garnish

Method

  1. Melt the butter over a low heat in a large heavy-based saucepan. Add the beetroot and onion and cook for about 10 minutes, until softened. Stir in the garlic and rice and cook for 2–3 minutes.

  2. Stir the balsamic vinegar into the stock. Add the stock a ladleful at a time, stirring constantly, until each ladleful is absorbed. This will take about 30 minutes.

  3. When the rice is creamy but firm to the bite, season with a pinch of salt. Spoon the risotto into warmed serving bowls. Crumble the goat’s cheese over it, garnish with the spinach and serve.

Execution Time: 0.299 s