Creamy Beetroot Risotto

It’s technically still Winter for another couple of weeks, but it feels like we are well on our way towards Spring now. The blossoms are starting to rear their pretty little heads and the mornings are distinctly warmer each day. The nights however, still have a chill in the air and our tummies still craving that little extra nourishment. We’ve been celebrating the beauty of beetroots this week, we’ve made beetroot ketchup and a delicious beetroot risotto. This risotto is the perfect balance of zesty and creamy, and in our books, you can’t go wrong with a bit of blue cheese.

Creamy beetroot risotto
 
Ingredients
  • 3 medium beetroots
  • 3 tablespoons olive oil, divided
  • 3 cups chicken or veggie broth
  • 2 tablespoons butter
  • 1 brown onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1½ cups arborio rice
  • ½ cup dry white wine, we prefer Pinot Grigio
  • Juice of 1 lemon
  • 3 teaspoons salt, divided
  • 4 tablespoons coarsely chopped basil, divided, plus more for garnish
  • 2 tablespoons blue cheese, crumbled
Instructions
  1. Preheat your oven to 180 degrees.
  2. Peel your beetroots and cut them in halves. Toss them with 2 tablespoons olive oil, then wrap the halves together in aluminium foil. Place your parcels in the oven and roast for 1 hour, or until a fork can easily glide through the center of the beets. Remove from oven and set aside until cool enough to handle.
  3. Place beets into a blender or food processor with the stock. Puree until smooth (the mixture will be very liquidy), then transfer to a saucepan and bring to a gentle simmer over low heat .
  4. In a separate pot, heat the remaining olive oil and butter on medium heat. Add the onion and garlic, and cook for about 5 minutes, or until tender. Add the rice to the pot and stir to coat, then add wine and lemon juice and cook for 2 minutes. Carefully add 2 full ladles of the beet puree and salt. Stir and simmer over low heat until most of the liquid is absorbed. Continue to add the beet puree every 5-10mins or so, 2 ladles at a time, occasionally stirring to ensure the rice isn’t sticking to the bottom. Continue until you have used all of the puree and the rice is soft and creamy, this should take about 20-30 minutes.
  5. Remove from heat and stir in chopped basil.
  6. Serve topped with crumbled blue cheese and basil leaves garnish.

 

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