Beetroot Risotto

When I was little I loved to rub beetroot on my lips to “make lipstick”. I’ve never stopped loving beetroot and was excited to try this beetroot risotto. Days before I had an amazing cheese risotto at a restaurant and wondered if I could make a healthy risotto option. With some extra beetroot in my pantry I thought to pair the two and after a little research I realized that I could. It was actually my first time trying risotto and I have to say it was really good.

beetroot risottoIngredients

  • 4 medium beetroots
  • 1 tbsp olive oil
  • 1 medium onion
  • 1 clove garlic
  • 2 cups vegetable Stock
  • 300g risotto rice
  • 1 cup white wine
  • goat cheese

Method

  1. Finely chop the onion and garlic
  2. Steam beetroot over a pot of boiling water for approximately 15 minutes or until tender when pierced with a fork.
  3. Remove the beetroots from the heat. Allow to cool then skin and cube.
  4. In a blender, liquify half of the stock with the beetroot and wine
  5. Heat olive oil in a pan
  6. Cook the onion and garlic on a low heat until translucent. DO NOT allow them to burn.
  7. Add the rice and stir to fully coat in the oil mixture
  8. Add the stock and stir to cook until most of the liquid has been absorbed
  9. Add the half the beetroot mixture and stir to cook until most of the liquid has been absorbed. Once absorbed add the remaining beetroot mixture and cook until absorbed
  10. Once cooked to with goat cheese and enjoy!

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