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ROASTED BEETROOT RISOTTO

ROASTED BEETROOT RISOTTO

I love the combination of the roasted beetroot and the risotto as both are  some of my favorite things to eat.

Roasted Beetroot Risotto

To be honest, beetroot are somewhat an acquired taste as many people do not like them. As such, cooking beetroot is a bit of a gamble but then if you pull it off it’s a great root vegetable. The beetroot has a great sweet but subtle flavor and at the same time a big earthy flavour. It’s such a versatile veggie from soup to salad.  I insist buy your beetroot from the market rather than the already packaged one. The difference is huge.

Like many home cook, I was scared to blow my first risotto, thanks to its tricky reputation. The result was total failure simply because I flooded the rice. Big mistake. After a couple of trials, you will realize that the process is very straightforward and super simple as method for cooking the rice remains similar. It really does not matter if you cook a lobster risotto or a simple gorgonzola one, your rice recipe will stay the same.

Roasted Beetroot Risotto

ROASTED BEETROOT RISOTTO
Servings
4people
Servings
4people
Ingredients
For the roasted beetroot
For the risotto
Instructions
For the roasted beetroot
  1. Preheat the oven to 180C. Place your beetroot in a roasting tin, toss with the olive oil, add the sugar, salt, pepper and a nice little dash of balsamic vinegar. Stir and roast for about 30 to 40 minutes.
For the risotto
  1. While your beetroots are roasting, start preparing for risotto.
  2. Place a large pan over a medium heat and add a dash of olive oil. Once hot, throw in the shallots, garlic, season with salt and pepper and saute until softened. Stir in the thyme and add the rice.
  3. As soon as the rice changes color, pour the wine in to deglaze the pan and make sure to scrap all the bits from pan. Keep stirring until the rice absorbes the wine.
  4. Very slowly add the hot stock one spoon at the time and keep stirring until the stock is absorbed by the rice. Repeat this step until the rice is cooked and creamy.
  5. Add the beetroot, turn off the heat and stir in the butter and parmesan.
Recipe Notes

Are you struggling with your risotto?

Making the perfect risotto is not that difficult. The key is to avoid at all cost flooding the rice. In other words, do not stir in your entire hot vegetable stock in one go. Take your time and be patient.

I find adding the butter and parmesan makes your risotto extra creamy.