Ruby Beetroot Risotto
This recipe is a super easy, cook-in-the-oven risotto. Perfect for an Autumn evening.
If you have no white wine to hand, you can skip that step.
- 2 or 3 large cooked beetroot, finely chopped
- Knob of butter
- Half an onion, finely chopped
- 1 garlic clove, finely chopped
- 125g risotto rice
- 75ml white wine (optional)
- 400ml vegetable stock
- Handful of grated Parmesan cheese
Preheat the oven to 160C (fan).
Prepare the beetroot, onion, garlic and vegetable stock as directed in the ingredients list.
Melt the knob of butter in an oven-safe saucepan (which has a lid) over medium heat on the hob.
Add the onion and garlic and cook for 5 minutes or so, until the onion is soft and translucent. Pour in the risotto and stir it all together making sure the risotto is glistening from the butter.
(optional) Pour in the white wine and let it cook for a few minutes until it’s mostly evaporated.
Add the chopped beetroot, followed by the vegetable stock. Give it a stir. Season with a bit of salt and pepper. Pop it in the oven for 15 minutes.
After the 15 minutes, take it out the oven and stir in most of the Parmesan (it’s nice to leave a little bit to sprinkle on top when serving).
Pop it back in the oven for 5 more minutes. At which point, pull it out, serve it up, and enjoy!
I like to add chilli flakes to my portion to give it a bit of a kick, but try it without first.