Beetroot Risotto

Colourful Beetroot Risotto for a veggie meal or side dish

If you’ve seen my Beet, Carrot and Barley Salad you’ll know that thanks Grigson’s Vegetable Book, my bible for all things vegetable, I now know how to prepare and cook beetroot! This recipe brings together the heavenly combination of beetroot and goats cheese with risotto.

It took a few attempts to get it just right. This isn’t a dish to cook when you are in a hurry, but it is definitely worth the time. On the first attempt I was in a rush and added all the stock too soon. The result was a soupy, under-cooked risotto, which unsurprisingly did not pass the Coco and Lentil taste test! And so I had to cook a second supper. My Grandmother’s words “less hast, more speed” rang through my ears! Thankfully the second attempt a few days later produced a creamy, smooth risotto that was far better received and devoured…..

The what:

4 Beetroot (about 250g), 1 diced into cubes (rest pureed)

250g arborio rice

800 ml stock

200 ml water

100 ml grape juice

1 large carrot, peeled and diced

120g frozen / fresh peas

1 red onion

50g Parmesan

50g goats cheese

1/2 tbsp olive oil

pepper to season

Tip: This risotto doesn’t freeze well so you’ll have to eat it all in one go – how bad?!

The how:

Gently wash the beetroot to remove any dirt, place in a baking tray and cover with tinfoil. Bake in oven for about 3 – 3 1/2 hours at 150 (130 fan). To test if the beetroot is cooked Grigson suggests wrinkling the skin and if it easily comes away from the root it is cooked. Leave to cool, remove the skin and chop.

To make the risotto, heat the oil in a saucepan and add the onion. Cook for 2-3 minutes until onion is soft, but not brown. Stir in the arborio rice until the kernels have a glossy sheen. Next add the carrot and beetroot puree. Add stock, a ladle at a time, stirring the risotto regularly. Only add the next ladle of stock once the previous has been absorbed. Once all the stock has been absorbed, add the chopped beetroot. Then remove from the heat and stir in the goats cheese and Parmesan,. The cheese should melt giving you a velvety risotto. Sprinkle a little extra Parmesan on top and serve.

Enjoy!