Beetroot Risotto 🍚

Episode 3 in my ‘Simple Ways’ series, beetroot. This is 100% one of those vegetables that people either love or hate. My aim with this is to show every single one of you that beetroot can in fact taste delicious. What’s not to love about a creamy risotto? Give a try and you’ll see for yourself 🔥

Ingredients:

3 large beetroot (washed, peeled)
Salt & pepper
Olive oil
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Olive oil
1 large onion (finely diced)
2 small / medium size garlic cloves (minced)
260g arborio short grain rice (don’t rinse it)
1 cup of dry white wine (if you don’t want to use alcohol, you can replace this with 1 cup of stock and a splash of vinegar)
900ml of HOT chicken or vegetable stock (set aside 2-3 cups for beetroot purée)
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2 knobs of butter
Generous grating of hard cheese (Grana Padano or parmesan)
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Soft goats cheese
Walnuts (crushed)
Fresh thyme

Method:

1. Rinse, peel and cut the beetroot into cubes. Coat in olive oil, season with salt and pepper, and roast in the oven for 30-40 minutes at 200 C / 390 F until cooked through and caramelised.

2. 20 minutes before the beetroot is cooked, start prepping the risotto. Sauté the onion and garlic in a pan over medium-high heat for 3-5 minutes until translucent. Add in the rice and toast for a further few minutes.

3. Turn up the heat and add the wine. Bubble away for a minute until the wine has reduced.

4. Heat up your stock (this is essential) and set aside 2-3 cups for the beetroot purée. Reduce the heat to a medium and gradually add the stock into the rice, a ladle at a time, until all of the stock has absorbed. After each ladle, continuously stir the rice until the liquid has absorbed before adding in the next ladle. This should take 15-20 minutes.

5. The risotto should now be nearly ready and the beetroot should be roasted. Tip the beets into a blender, add 2-3 cups of stock and blitz together until you get a smooth purée.

6. Tip the purée into the risotto and mix. Remove risotto from the heat, add in the butter and cheese, and mix until silky and glossy. Serve on a plate, tap the bottom to spread it out and top with some goats cheese, crushed walnuts and fresh thyme. Enjoy!

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