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Creamy Beetroot Risotto

This is a very tasty risotto, and a great new way to try cooking your beetroot, it’s simply baked in the oven, so there is no need to spend loads of time stirring over the oven


500g beetroot

2 tbsp olive oil

Knob butter

1 onion finely chopped

1 garlic clove, finely chopped

250g risotto rice

150ml white wine

Handful grated parmesan

4 tbsp soured cream

Handful chopped dill


Heat the oven to 180oc. Peel and trim the beetroot, 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 1hr 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 min 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 min.
Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 min until the rice is soft. Remove the beetroots from the oven. Wizz ¼ 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.

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