Beetroot Risotto

November 3, 2020  Michelin Chief Avatar
Beetroot Risotto

Beetroot Risotto

vegetable oil 2 tbsp
beetroot, peeled and diced 6 cup
unsalted butter, diced 1/4 cup
onion, finely chopped 1
garlic, finely chopped 1 clove
1 1/2 cup risotto rice
white wine 1/2 cup
vegetable stock 5 cup
parmesan, grated 1/3 cup
dill, finely chopped 15 sprigs
lemon 1
salt to taste

Beetroot Risotto description

A rich creamy Beetroot Risotto seasoned with fresh herbs.


Beetroot Risotto штыекггсешщты

  1. Preheat an oven to 200C. Spread the beetroot over an oven tray and drizzle with vegetable oil and salt. Stir to combine then transfer to the oven to roast for 20 minutes.
  2. While the beetroot is roasting, begin the risotto. Place a medium sauté pan on medium heat and half of the unsalted butter. 
  3. Stir in the finely chopped onion and sweat for 5 minutes until translucent. Then add the garlic and risotto rice, stir for 2 minutes to lightly toast.
  4. Add the white wine to the pan and reduce for 1 minute, allowing the alcohol to burn off and the liquid to be absorbed.  
  5. Ladle one scoop of hot vegetable stock into the rice and stir until absorbed. Continue this process until the stock is finished and the rice is cooked. Stirring breaks down the starch within the rice to produce a perfectly creamy consistency. 
  6. Finish with the remaining butter, parmesan, dill, cooked beetroot, the zest of half a lemon, and salt to taste. 
  7. Serve the creamy beetroot risotto warm.



Calories in serving



10 min


30 min


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