Creamy beetroot risotto

Name: Creamy beetroot risotto
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 500 grams fresh beetroot; 2 Tbsps olive oil; 1 knob butter; 1 onion, finely chopped; 1 garlic clove, finely chopped; 250 grams risotto rice; 150 milliliters white wine; 700 milliliters hot vegetable stock; 1 handful grated parmesan (or vegetarian alternative); 4 Tbsps soured cream; 1 handful chopped dill

Creamy beetroot risotto takes roughly 1 hour and 15 minutes from beginning to end. This recipe serves 4. One serving contains 453 calories, 7g of protein, and 14g of fat. Head to the store and pick up dill, onion, knob of butter, and a few other things to make it today. Many people really liked this hor d'oeuvre. It is a budget friendly recipe for fans of Mediterranean food. It is a good option if you're following a gluten free diet.

Instructions

Heat oven to 180C/fan 160C/gas

Equipment you will use

Oven

Peel and trim the beetroots (use kitchen gloves if you dont want your hands to get stained) and cut into large wedges.

Ingredients you will need

Beet

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.

Ingredients you will need

Olive Oil

Beet

Equipment you will use

Baking Sheet

Aluminum Foil

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.

Ingredients you will need

Olive Oil

Butter

Garlic

Onion

Rice

Cooking Oil

Equipment you will use

Frying Pan

Pour over the white wine, then let the mixture bubble away for 5 mins.

Ingredients you will need

White Wine

Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft.

Ingredients you will need

Stock

Rice

Equipment you will use

Oven

Remove the beetroots from the oven. Whizz of them to make a pure, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot pure and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.

Ingredients you will need

Sour Cream

Beet

Parmesan

Dill

Equipment you will use

Oven

Equipment

Ingredients

Servings:

500grams

fresh beetroot 2Tbsps

olive oil 1knob

butter 1

onion, finely chopped 1

garlic clove, finely chopped 250grams

risotto rice 150milliliters

white wine 700milliliters

hot vegetable stock 1handful

grated parmesan (or vegetarian alternative)4Tbsps

soured cream 1handful

chopped dill

Recommended wine: Chianti, Trebbiano, Verdicchio

Risotto works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Castellani Chianti Annata. It has 4.6 out of 5 stars and a bottle costs about 14 dollars.