Beetroot risotto recipeI recently shared with you my beetroot chocolate cake which used grated fresh grated beetroot. The beetroot risotto below uses cooked and mashed/pureed beetroot.

Beetroot are grown all over the world, but have been known for centuries in Europe and North and Central America. In New Zealand you can buy beetroot all year round. It is most plentiful from November  until April.

Beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C. Beetroot juice has been shown to lower blood pressure and therefore could help prevent cardiovascular problems. The effect is attributed to the high nitrate content of the beetroot.

Beetroot risotto

Nutritionally, beetroot contains fibre, potassium, folate and other B group vitamins, and a little iron and vitamin C. Beetroots have a high anti-oxidant value because they contain a group of red pigments known as betalains. Its crimson colouring is not seen in any other vegetables.

Beetroot risotto
 
Author:
Ingredients
  • 1 small onion
  • 1 large beetroot cooked and peeled
  • 2 garlic cloves, minced
  • 1 cup risotto rice eg Arborio
  • 4 cups vegetable or chicken stock
  • 1 x can of baby beets and cut into 4 pieces
  • ¾ cup grated Parmesan cheese
  • olive oil
  • feta cheese (optional)
  • Greens such as spinach or silver beet
Instructions
  1. Take the cooked beetroot and blend in a food processor to a puree. Or just mash it with a potato masher.
  2. Gently heat the four cups of stock and keep warm.
  3. Dice the onion and cook gently in olive oil, without browning, for a few minutes. Add the minced garlic and continue to gently cook.
  4. Add the risotto rice to this and toss the rice around until it is nicely coated with oil.
  5. Adding half a cup of stock at a time, ladle the stock into the pot with the rice, and gently stir. Allow the stock to be absorbed by the rice before adding more stock. Use a low heat and keep stirring.
  6. When the stock has nearly all been soaked up by the rice add the beetroot.
  7. You can also add a green leaves from the garden like spinach or silver beet, if you have it.
  8. Keep stirring until the leaves have wilted. Then add the Parmesan cheese and a dash of olive oil. I find that if I am using store bought stock it can be quite salty, as can some Parmesan cheeses. I would check the seasoning right at the end and only add if necessary.
  9. Just before serving this beetroot risotto add a good amount of fresh chopped parsley, mint and feta cheese if you are using it.
  10. Serve immediately in warmed bowls.
Once you have mastered the basics of the risotto you can make any combination you like. You can add a variety of ingredients near the end of the cooking process eg: cooked chicken, spinach, cooked pumpkin, lemon juice and zest, salmon or white fish. The options are endless. From a basic risotto with chirozo and frozen peas, to something quite fancy-pants, like this champagne and leek risotto recently reviewed on Radio National. You could also try your hand at baked risotto’s such as the pumpkin, pancetta and sage risotto. Or what about some of the other risotto’s shared here at Munch, like Beetroot risotto and Pumpkin and pancetta risotto or for a twist try this baby friendly Summer Fruit Risotto Salad Yummy Yummy.

Mummy to three small boys

 

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