Beetroot Pizza
Have you had Beets on your pizza before? If not you're missing out! They create an amazing purple pu...
Main
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
Ingredients
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
Preparation
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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