Beetroot Risotto
I bought Arborio rice a about a week ago as it’d been some years since I last made risotto, and I’d been craving that creamy, rich, full-flavoured taste that only risotto delivers. Then, while watching Masterchef on Wednesday night, I was inspired with the beetroot risotto being served to guests in the Qantas First Lounge, so I announced to Rich that we were having beetroot risotto for dinner the next night!
I scoured the Internet for a suitable recipe, and ended up using bits from several different recipes to put together my dish:
Ingredients
- 3 shallots, finely diced
- 2 T oil
- 2 T butter (or replace with an extra T of oil if you’re vegan/lactose intolerant)
- 3 large beetroot, peeled (1 grated, 2 diced into 1cm cubes)
- 1.2L stock (I use Massel’s “Chicken” stock powder)
- 2 C Arborio rice
- 180mL red wine
- 60g Parmesan cheese, freshly grated
- salt
- pepper
- handfull of baby spinach leaves (optional)
- flat leaf parsley, finely chopped
- extra Parmesan cheese
- Put the diced beetroot into the prepared stock and simmer for approx. 15 minutes, or until beetroot is just tender. Keep this on a low heat while the risotto is cooking.
- Heat oil and butter in a large frypan, then gently sauté shallots over a low heat, until translucent and soft.
- Add the rice and stir to coat in the mixture, then toast for approx. 3 minutes or until you hear the rice pop.
- Turn up heat slightly, and add the wine. Let it cook off for about 2-3 minutes, or until absorbed into the rice.
- Add a ladle of hot stock and the grated beetroot. Once the stock has been absorbed, keep adding a ladle-full at a time, allowing it to be fully absorbed before adding the next.
- Try not to stir the risotto, but agitate the pan, or flip the mixture instead (see this video if you don’t know what I mean).
- Once most of the stock has been absorbed, test the rice to see if it’s cooked. The risotto should be al dente, but if you prefer your rice softer, add more stock until the desired consistency is achieved. Add the cooked beetroot with the final ladle of stock.
- Turn the heat off and add the freshly grated parmesan, then stir gently to mix in. Season with salt and pepper
- If serving with spinach, put it in the bottom of your bowl, then ladle the risotto on top. Garnish with extra grated Parmesan and parsley to taste. Serves 4.
You could roast the beetroot instead, which would deliver a more intense flavour. And next time I make it, I’ll serve it with goat’s cheese for a creamier result!
Let me know if this recipe works for you 
Bon appétit!
