/static/Beet-Risotto.jpg
Main

Beetroot Risotto

Difficulty Medium
Time 45 minutes
Serves 4
Diet Gluten Free
  • Baby Beetroot250g Arborio/ Carnaroli Rice

    100ml white wine

    1 small onion (finely diced)

    1 clove garlic (crushed)

    500ml vegetable stock

    50g crumbled blue cheese

    1 jar of Baxters Baby Beetroot

    Splash of olive oil

    30g butter

    100g rocket

    20g crumbled blue cheese

    50g walnuts

Baby Beetroot
Baby Beetroot
View product

Open and drain the beetroot.

Wash under cold running water to wash off any excess vinegar and drain.

Puree ½ the beetroot in a food processor until smooth and set aside.

Cut the rest of the beets into bite sized wedges.

In a medium pan heat the oil and sauté the onion and garlic until soft but without colouring.

Add the rice and cook for 1 minute then add the wine.

Cook on a medium heat until all of the wine has been absorbed.

Gradually add the stock a little at a time ensuring that all liquid is absorbed before adding more, this process will take roughly 15 minutes.

To finish the risotto, add enough beetroot puree to give a vibrant colour and flavour then add the butter and cheese. Stir well & season.

Divide the risotto into serving bowls and top with the beetroot wedges, crumbled blue cheese, walnuts and rocket.

Related recipes

Baxtersbeetroot 87 Edit
Beetroot Falafels

Our fresh and filling beetroot falafel can be made in advance and are the perfect snack for when you...