This beetroot risotto is a great veggie dish which is away from the generic mushroom risotto. It’s packed full of flavour and the red of the beetroot really stands out on the plate.
You Will Need: (Serves 2 Beetroot Risotto)
- 250g Fresh Beetroot, peeled and cut into wedges
- Olive Oil
- 1 Onion, diced
- 2 Garlic Cloves, crushed
- 125g Risotto Rice
- 75ml White Wine
- 350ml Vegetable Stock (Such as Bouillon)
- 2tbsp Soured Cream/Creme Fraiche
Preheat the oven to 180*C and drizzle the beetroot in olive oil. Roast for 1 hour.
Fry the onion and garlic in a pan and stir until translucent, around 5 mins, before tipping in the rice and stirring. Pour in the wine and allow to bubble for a couple of minutes to boil off the alcohol. Stir and then pour over the stock. Cover and place in the oven for a further 15 mins with the lid on top.
With the roasted beetroot, take a few wedges and blitz to a puree and chop the rest into small pieces. Stir through the rice with the creme fraiche or soured cream.
Serve hot with rocket on top for extra “peppery-ness”.