Beetroot Risotto

Beetroot Risotto

Ingredients 

500g fresh beetroot
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
250g risotto rice
150ml white wine
700ml hot vegetable stock
200g spinach
crumbled feta cheese (optional)

Method

Pre-heat the oven to 180C/Gas 4.

Peel and trim the beetroot and cut in to large wedges (we recommend you wear kitchen gloves for this).

Place on to a large sheet of foil on a baking tray and mist with oil, season and cook for 1 hour until the beets are soft.

Mist a pan with oil and add the onion and garlic. Cook for a few minutes.

Stir in the rice until well coated with the oil and pour in the white wine and leave to bubble away for 5 minutes.

Transfer to an oven proof dish.

Add the spinach, stir well and pour over the stock.

Cover and place in the oven for 15 minutes or until the rice is cooked.

Remove the beetroot from the oven and take ¼ to one side.

Blend the ¼ in to a puree and chop the remainder of the beetroot in to small pieces.

Stir the puree and chopped beetroot through the risotto rice.

Serve with chunks of feta cheese (optional).

 

Products Used

MASTER CLASS CAST HEAVY DUTY SWIVEL PEELER

MASTER CLASS PROFESSIONAL VITREOUS ENAMEL BAKING TRAY

MASTER CLASS STAINLESS STEEL PUMP ACTION FINE MIST SPRAYER

COLOURWORKS BLUE GARLIC PRESS WITH SOFT TOUCH HANDLE

NATURAL ELEMENTS 2 LITRE CASSEROLE DISH

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