Beetroot Risotto - Fiver Feeds

Beetroot Risotto

Beetroot is one of those ‘Marmite’ vegetables and your opinion of it probably depends on how you feel about eating pink food. However, we are firmly in the pro-beetroot camp – it is sweet, versatile and filling and if you want to experiment further, this beetroot risotto is the perfect starting point. You can choose to make it using fresh beetroot, but this involves a lot of peeling, so for both budget and ease of use, we’re going to recommend using a pre-prepared pack of cooked beetroot.

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Beetroot Risotto

Prep Time:

1hr

Serving:

Serves 4 People

Cost:

£1.13 per Person

Difficulty:

Medium

  • Ingredients

    1tbsp Olive Oil
    1 Onion Finely Chopped
    2 Garlic Cloves Crushed
    250g Arborio Rice
    300g Cooked Beetroot Cut into Small Chunks (use Plastic Gloves when Cutting to Avoid Staining)
    A few Sprigs of Fresh Thyme Leaves
    1l Chicken or Vegetable Stock Made Using 2 Stock Cubes
    50g Unsalted Butter
    100g Grana Padano/Parmesan Grated
    200g Feta or Greek-Style Salad Cheese
    1 Spring Onion Sliced (Optional)
    Salt and Pepper

How to Cook

1. Prepare the stock in a saucepan and leave to one side on a gentle simmer.

2. Heat the oil in a large frying pan and cook the onion, garlic and beetroot with a sprinkling of salt until soft.

3. Add the Arborio rice and the fresh thyme leaves then stir for a minute or two, making sure all the grains are coated with the oil.

4. Ladle in some stock and bring to the boil whilst stirring. Wait until it has reduced down slightly then add some more stock. Repeat this process until the rice is cooked – it should still retain some firmness and bite whilst having a nutty flavour.

5. Once you have a thick risotto-like consistency, remove from the heat and stir through the butter and Grana Padano cheese then season.

6. Serve the risotto topped with the crumbled feta cheese and a sprinkling of raw spring onions. You could even add a pea shoot leaf to go all restaurant quality but it’s not necessary (obviously). 



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