Beetroot Risotto

If you're looking for a showstopping meal, this is the dish for you! Beautifully pink risotto topped with crumbly blue cheese and crunchy walnuts - perfection.

Difficulty Medium
Time 45 minutes
Serves 4
Diet Gluten Free, Vegetarian
  • 1 jar of Baxters Baby Beetroot

    250g 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
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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.

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