Risotto recipe for 4 people, takes only 5 mins; recipe has beetroot, olive oil, butter, onion, garlic clove, risotto rice, white wine, vegetable stock, parmesan, soured cream and dill.
Creamy beetroot risotto
Course: Risotto
Servings
4
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 1 garlic clove, finely chopped
- Parmesan: handful grated parmesan (or vegetarian alternative)
- Olive Oil: 2 tbsp olive oil
- Onion: 1 onion, finely chopped
- Vegetable Stock: 700ml hot vegetable stock
- Soured Cream: 4 tbsp soured cream
- Beetroot: 500g fresh beetroot
- Dill: handful chopped dill
- Butter: knob of butter
- Risotto Rice: 250g risotto rice
- White Wine: 150ml white wine
Directions
- Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots (use kitchen gloves if you don't want your hands to get stained) and cut into large wedges. 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.
- 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. Pour over the white wine, then let the mixture bubble away for 5 mins.
- Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz 1/4 of them to make a puree, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot puree and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.
