Recipe #14 - Beetroot Risotto
Hi everyone,
For me, there are few things better than a well-cooked risotto. I have known how to cook a good risotto for many years so now I have started experimenting new ideas. When thinking of how to make a risotto healthier, I thought to myself: "why not add the most underrated superfood out there". I was referring to the vibrant beetroot. Despite its proven health qualities, not many people eat beetroot frequently so I tried to incorporate it into a risotto. While this dish cannot be considered healthy due to it being a risotto, it is healthier than the usual. Above all, this dish has interesting flavours.
You cook this risotto similar to the traditional method but with a few exceptions. Firstly, you use red wine rather than a dry white wine. Secondly, you add thyme and vegetable stock. While you are cooking the risotto you can cut the beetroot into chunks and roast them with some olive oil, sugar and balsamic vinegar. While assembling the plate make sure to mix some of the beetroot with the risotto and add some on top to finish. Enjoy
500g beetroot
Olive oil
Pinch of Sugar
1 tbsp of Balsamic Vinegar
1 Onion
2 Garlic Cloves
4 Thyme Sprigs
250g Risotto Rice
150ml Red Wine
50g Butter
75g Parmesan Cheese
800ml Vegetable Stock
Salt and Pepper
Recipe
1) Preheat the oven and place beetroot chunks with sugar, balsamic vinegar, olive oil and salt & pepper. Roast for 30 minutes. Add another tbsp of balsamic vinegar and roast for an additional 10 minutes.
2) Dice the onion and garlic finely. Place in a saucepan with hot olive oil. Sauté with salt, pepper and thyme. Once the onions have become transparent add the rice.
3) Make sure the rice is coated with the oil and then add the red wine. Make sure you have cooked off the wine before adding a ladle of vegetable stock. Make sure to keep stirring the rice. Keep adding a ladleful of stock until the rice has cooked.
4) Finish by adding the butter and parmesan cheese. Stir until it has completely dissolved into the rice. Then add half the beetroot chunks and mix. Finish by adding some beetroot chunks on top. Enjoy!
For me, there are few things better than a well-cooked risotto. I have known how to cook a good risotto for many years so now I have started experimenting new ideas. When thinking of how to make a risotto healthier, I thought to myself: "why not add the most underrated superfood out there". I was referring to the vibrant beetroot. Despite its proven health qualities, not many people eat beetroot frequently so I tried to incorporate it into a risotto. While this dish cannot be considered healthy due to it being a risotto, it is healthier than the usual. Above all, this dish has interesting flavours.
You cook this risotto similar to the traditional method but with a few exceptions. Firstly, you use red wine rather than a dry white wine. Secondly, you add thyme and vegetable stock. While you are cooking the risotto you can cut the beetroot into chunks and roast them with some olive oil, sugar and balsamic vinegar. While assembling the plate make sure to mix some of the beetroot with the risotto and add some on top to finish. Enjoy
500g beetroot
Olive oil
Pinch of Sugar
1 tbsp of Balsamic Vinegar
1 Onion
2 Garlic Cloves
4 Thyme Sprigs
250g Risotto Rice
150ml Red Wine
50g Butter
75g Parmesan Cheese
800ml Vegetable Stock
Salt and Pepper
Recipe
1) Preheat the oven and place beetroot chunks with sugar, balsamic vinegar, olive oil and salt & pepper. Roast for 30 minutes. Add another tbsp of balsamic vinegar and roast for an additional 10 minutes.
2) Dice the onion and garlic finely. Place in a saucepan with hot olive oil. Sauté with salt, pepper and thyme. Once the onions have become transparent add the rice.
3) Make sure the rice is coated with the oil and then add the red wine. Make sure you have cooked off the wine before adding a ladle of vegetable stock. Make sure to keep stirring the rice. Keep adding a ladleful of stock until the rice has cooked.
4) Finish by adding the butter and parmesan cheese. Stir until it has completely dissolved into the rice. Then add half the beetroot chunks and mix. Finish by adding some beetroot chunks on top. Enjoy!
Comments
Post a Comment