CREAMY BEETROOT RISOTTO
This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring
Provided by Emma Lewis
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots (use kitchen gloves if you don't want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.
- Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.
- Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.
Nutrition Facts : Calories 434 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
BEETROOT RISOTTO WITH FETA
Have a beetroot in your veg box this week or growing some in the garden? Showcase beetroots at their best in this silky, colourful risotto with feta
Provided by Esther Clark
Categories Dinner
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan. Add the onion and beetroot, and cook over a low-medium heat for 15 mins. Add the garlic and cook for 1 min. Stir in the rice and fry for a couple of minutes, then pour in the wine and bring to a simmer. Add half the stock, stirring until it is absorbed. Add the remaining stock, a ladleful at a time, stirring continuously until the rice is al dente. Stir through the parmesan and lemon juice, adding a splash more stock to loosen if the risotto seems a little thick. Season to taste.
- Toss the feta with the lemon zest and dill, if using, and spoon over the risotto. Finish with a drizzle of olive oil. Any leftovers will keep covered in the fridge for up to three days. Reheat in a pan over a low heat, stirring in a little stock to loosen.
Nutrition Facts : Calories 727 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium
BEET RISOTTO
I love beets and am always looking for other ways to cook them - this is from Rachel Ray - she suggests garnishing this with crumbled ricotta-salata cheese (or feta)and roasted asparagus. I am a purist and served it plain to enjoy the beet flavor. I also used 5 small beets instead of the large. (this might be nice garnished with a few toasted walnuts & a bit of crumbled blue cheese if you want to add some other flavors)
Provided by MA HIKER
Categories Short Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees.
- In a medium pot, warm the broth over medium heat.
- In a large skillet or medium dutch oven, heat 3 tablespoons olive oil over medium high heat.
- Stir in the rice to coat with the oil, toast for 2 minutes.
- Add the beets, onion and garlic and cook until softened, about 5 minutes.
- Pour in the wine and cook until absorbed into the rice, then begin adding broth a couple of ladles at a time, stirring with each addition, until the rice is cooked, about 20 minutes. Season with salt and pepper.
- While the risotto is cooking, you can roast 1 pound trimmed asparagus (cut on diagonal into 1 inch pieces) with tossed with olive oil and seasoned with salt and pepper in a 425 degree oven for 10 minutes.
- Serve shallow bowls of beet risotto - garnish with feta & asparagus if desired.
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