Recipe: Beetroot Risotto | Two Ways

 

Beetroot Risotto is something very special. Bright ruby red, luscious, creamy, just perfect with a glass of wine and a salad. Enjoy!

Feel free to browse recipes from our Retro Recipes series. You might also like our Beetroot recipes here and here. Or you might like to browse Risotto recipes here and here. Check out our easy Winter recipes here and here.

Beetroot Risotto

Beetroot Risotto

I made this from fresh beetroot, straight from a Clare Valley veggie garden. What an unusual colour. Serve on white or green plates.

(If this is the first time that you are making risotto, read Risotto Basics 101 first)

2 roast beetroot 1 red onion, or other onion, diced 1 carrot, finely diced
1 small stalk celery, sliced thinly 1 – 2 Tblspn Home-made tomato paste, Italian Tomato Sauce cooked until very very thick, or other tomato paste 1 cup red wine
strong stock, e.g. home-made veggie stock salt and black pepper olive oil
2 Tblspn marscapone cheese parmesan cheese 2 cups arborio rice

In a heavy based pan, heat the oil and the butter, add the onion, carrot and celery, and cook for until translucent. Add the rice and stir to coat; continue to make a basic risotto with the strong stock and the wine. When the rice is cooked, add the tomato paste, marscapone cheese, plenty of salt and freshly ground black pepper. Dice the beetroot and stir through, adding a little more stock if necessary to distribute the colour evenly. Stir, rest for two minutes and serve with some shaves of parmesan cheese.

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Beetroot Risotto

Beetroot and Pinot Risotto

Rubies, rubies, Prince of Vegetables – the humble beetroot. This risotto is a variation on Beetroot Risotto above. What an unusual colour! Serve on white or green plates. What a splendour of colour! Wait for the spontaneous applause!

I have also mashed steamed or roasted pumpkin into this, and added chunks of boiled potatoes. Beetroot risotto can also take a very strong vegetable stock.

(If this is the first time that you are making risotto, read Risotto Basics 101 first)

2 roast beetroot (or boiled) 1 red onion, or other onion, diced 2 cloves garlic, finely chopped
250 ml beetroot juice 1 fresh bay leaf 250 ml pinot noir
strong vegetable stock salt and black pepper olive oil
2 Tblspn chopped parsley butter 2 cups arborio rice

In a heavy based pan, heat the oil , add the onion, garlic, and bay leaf, and cook until the onion is translucent. Add the rice and stir to coat; continue to make a basic risotto with the cubed beetroot, a large knob of butter, and plenty of salt and freshly ground black pepper. Add a little more stock if necessary to distribute the colour evenly. Stir, rest for two minutes and serve sprinkled with parsley.

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This recipe is cross posted with our sister site, A Life (Time) of Cooking; it appears here as part of our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2005.

from the Beetroot / Red Beet series

 

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