Roasted Beet Risotto
This beet risotto is made with roasted beets and classic risotto ingredients. It’s a vibrant, deliciously creamy dish, easy to make and nutritious.
Servings 4 servings
Calories 396kcal
Equipment
- Large baking sheet
- Hand blender
- Medium sized pan
Ingredients
- 1 pound beets approx. 4 medium beets, peeled
- 1¼ cups risotto rice
- 3 medium shallots or 2 large, finely chopped
- 2 garlic cloves finely chopped
- 2⅔ cups chicken/vegetable stock hot
- ⅓ cup white wine
- 2 teaspoons balsamic vinegar
- 4-5 tablespoons parmesan finely grated, vegetarian if required
- 2 tablespoons olive oil
- 1 tablespoon butter
- Pepper to taste and fresh thyme leaves for serving
Instructions
- Preheat the oven to 400 F/ 200 C/ 180 fan/ gas mark 6. Line a large baking sheet with parchment and set aside.
- Prepare beets: Halve then quarter each beet then cut into approx. 1 cm/0.5'' thick wedges. Place the wedges in a large bowl, season lightly with salt and pepper, add 1 tablespoon of oil and stir until they are thoroughly coated in the oil.
- Roast beets: Spread the beets on top of the baking sheet, not too close together, and bake in the centre of the oven for 35 minutes or until lightly browned and tender (but still with some texture).Tip: About 20 minutes into roasting start preparing the risotto (this will save you time). See Step 5 below.
- Puree beets: Puree about ⅔ of the beets along with the balsamic vinegar and set aside.Tip: Cover the remaining beets to keep them warm as you prepare the next step.
- Cook shallots: In a pan heat the butter along with 1 tablespoon of oil, add the shallots and garlic and cook gently for 3-4 minutes until softened.
- Add risotto rice: Add the rice and stir until thoroughly coated in the oil. Pour in the wine and cook for 2-3 minutes stirring often.
- Add stock: Add ⅓ of the stock and simmer for 3-4 minutes stirring frequently. Add a little more stock, most of the parmesan and continue cooking and stirring for a few more minutes until the mixture is thick and creamy.Tip: Stirring risotto as it cooks causes the rice grains to rub against each other releasing starch, which gives risotto its creamy texture.
- Add beet puree: Add the pureed beets along with most of the remaining stock and pepper to taste, stir and cook for 1-2 minutes. If the mixture is too thick add a little more stock to loosen the consistency. Remove from the heat and adjust the seasoning as needed.Tip: Your risotto should be creamy but still have some bite, so take care not to overcook it.
- Serve: Top with the roasted beets, the rest of the parmesan and fresh thyme leaves (they have an intense flavour so don’t use too many) and serve immediately.
Notes
- Preparation: Wear kitchen gloves when handling the beets.
- Beets: I do not recommend using ready-cooked store-bought beets instead of fresh.
- To save time start preparing the risotto when the beets have been in the oven for about 20 minutes.
- The exact amount of stock to use in this recipe depends on the type of risotto rice you are using as well as personal preference.
- Best served immediately.
- Storing: Leftover beet risotto can be refrigerated, covered, for up to 3 days. You may want to add a few drops of water to loosen the mixture as you reheat it.
- Freeze in an airtight container for up to 3 months.
Nutrition
Serving: 1serving | Calories: 396kcal | Carbohydrates: 67g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 819mg | Potassium: 509mg | Fiber: 6g | Sugar: 11g | Vitamin A: 490IU | Vitamin C: 8mg | Calcium: 89mg | Iron: 4mg