Skip to main content

Roasted beetroot risotto



Tonight was my night to cook in our little rota. Cathy told me after I'd planned the meal that the one food she really dislikes in beetroot….oops. 

I decided that rather than boiling the beetroots to soften them for the recipe I would bake them to make them a little sweeter and (hopefully) more palatable for a beetroot-hater. After clearing her plate she announced that she now liked beetroot. Phew. 

The quantities feed five - adjust accordingly!

To make roast beetroot risotto you will need:
3 uncooked beetroots
Splash of oil
1 red onion (chopped)
1 garlic clove (crushed)
2 glasses of red wine
2 vegetable stock cubes
A kettle of water (as much as is needed! Approx 1.5L)
450g risotto
1 tbsp butter
Handful of grated parmesan


Preheat the oven to 200C. Peel and slice the beetroot into half if little and quarters if large. Wrap in silver foil, drizzle with some oil and bake in the oven for 25 minutes.

In the meantime, soften the red onion in some oil. Throw in the garlic before adding the risotto rice - keep stirring it through the onion and garlic until it goes transparent (this should take about 2-3 minutes). Pour in 2 glasses of wine and keep stirring around. Crumble in the two stock cubes and top up with water as/when required.

When the beetroot are cooked remove from the oven and get onto a board so they can start to cool. When you're able to handle them, grate the beetroot and add to the pan as you do so. 

Your risotto is ready when creamy and the rice has lost its bite - on the hob in the accommodation I'm living in this took close to 45 minutes. Risotto needs love and attention so you do have to keep watching, stirring and adding liquid the whole time. When ready remove from the heat and stir through the butter and a handful of parmesan.

Serve with a little grating of parmesan and a green salad. 

Comments

  1. Liv Surry sis28 October 2014 at 11:41

    mmmm This looks so yum - when are you home for Christmas? We need to plan a feast!

    ReplyDelete
  2. Caggy P28 October 2014 at 13:05

    Hi! I'll be home from December 19th I think - feast sounds perfect <3 x x

    ReplyDelete

Post a Comment

Popular posts from this blog

Frozen yogurt breakfast bowl

I feel as if Instagram and Pinterest are awash with photos of breakfast bowls containing ingredients I just can't get my hands on in Wales (mail order acai berries anyone?) I did want to jump on the trend bandwagon however and so have been enjoying frozen yogurt breakfast bowls instead (sprinkled with some  homemade granola of course - this batch has cashews rather than ginger in though).  I make this in my smoothie maker - anything with the ability to blitz frozen fruit will do. I can thoroughly recommend this as a breakfast to get you kick-started in spring! To make 1 portion of frozen yogurt breakfast bowl you will need: A handful of frozen berries - the major supermarkets do this really well 1 banana 1 tablespoon of greek yogurt A splash of milk From experience of multiple attempts at this, you need to order the ingredients in the blender so that the banana and yogurt are nearest the blade (to create a kind of paste) with the frozen berries ...
1 comment
Read more

My new smoothie maker

Yesterday I was invited over to a friend's house for a "wii and juicing" party on the same night as the very first social of the year at university. It's obvious which option I went for. After having a glass of the juice she whipped up I decided that following our exam results, due to be released the following day, I would treat myself to a slightly cheaper smoothie maker that I had set my heart on. Unfortunately the results were delayed by three days, but I decided to buy the smoothie maker anyway because I was so desperate to try out some recipes! The two that I have tried out so far are a cucumber, mango and ginger beauty, the other a peanut and banana smoothie. Both are super duper. The quantities are for the 600ml smoothie maker I used; you may need to adjust accordingly! A lot of the quantities are halves of fruit BUT if you chop up the lot you can freeze it ready for the next time you want to make it! I'm excited already! For the cucumber, mango and...
Post a Comment
Read more

Coconut and ginger granola

My standard breakfast most of the time involves oats in some way, be it porridge or granola. Recently I've really got into coconut oil and so this granola recipe uses it with ginger to make for a really tasty but quite subtly flavoured granola. I enjoy mine with yogurt and fruit but it would work well with milk too! The quantities are enough to fill a large Kilner jar and tend to last me a fortnight. This granola doesn't hold quite as well as the shop bought type as there is less sugar; it is more like baked oats. The ginger syrup is the substitute for the sugar added to usual granola recipes and I think it is a lot more tasty. To make a large batch of coconut and ginger granola you will need: 3 cups oats  1 cup nuts/seeds (I use a variety of different ones including pine nuts and sunflower seeds) 2 tbsp coconut oil 1 tbsp ginger syrup from a jar of stem ginger (you could even add some finely sliced stem ginger if you wanted!) Preheat ...
Post a Comment
Read more