I have been meaning to make a beetroot risotto for a while and decided to go for it after grabbing some fresh beets from the supermarket yesterday.
If you have not had “real” beets before, I highly recommend you try them! They are waaaaayyyy nicer than the canned variety, personally I can’t stand the canned variety anymore. Real beets are not that hard to prepare but can be a bit messy so be careful to not stain anything but in my opinion well worth the effort!
You can use the leaves also in salads or juice them even sauté them much like spinach. I will be juicing mine up over the coming days with carrots and ginger. YUM!
Now the risotto part. Don’t be scared from all the fuss surrounding risotto just have everything ready at the go and make sure your stock is warm on the simmer and you will be fine!
I am so happy with this recipe It was really delicious. I can’t wait to serve it at a dinner party as the colour alone is sure to impress!
What you need
1 Large Spanish onion, Finley diced
4 Tbs Olive oil
2 Cloves garlic, minced
2 Tsp thyme, chopped
Salt and pepper
2 Tsp dried ground sage
300g Aborio rice, rinsed well
350g Cooked Beetroot, diced (about 2.5 medium beetroots)
125 mls white wine (red would work well adding extra richness)
1.2 litres of good vegetable stock
1/2 cup soy evaporated milk (or soy, rice or other non dairy milk)
To serve: Dry roasted almonds chopped, tofu “feta”
What you do
Heat a large saucepan over medium heat and add olive oil, onion, garlic & thyme some saolt and pepper and stir until cooked down and translucent. Add rice and stir to coat in the oil and it starts to turn translucent also. Add wine and allow to absorb then add in beetroot.
Stir about 150 ml of the stock into the rice. Cook over a medium heat, stirring constantly until absorbed. Continue to add the stock a ladle at a time and cook stirring constantly, for about 20 mins until the rice is al dente and the stock has all been absorbed. Season with salt and pepper to your liking.
Remove the own from the heat and stir in the milk and parsley and leave to stand for about 5 mins
Spoon into serving dishes and garnish with dry roasted almonds and tofu “feta” and a sprinke of parsley and serve