Beetroot Risotto

 

Beetroot Risotto

This creamy beetroot risotto has a gorgeous red hue and is very easy to make. It works great as a quick dish for weekdays but it can also be a beautiful side dish for your next dinner party.

We’re not vegetarian (and certainly not vegan). However, we do believe that it’s a good idea to eat meat in moderation. Besides, if food is as flavorsome as this beetroot risotto, there’s no need to add it “just because”. (This dish is also gluten-free. Just adding that for the people who are interesting in that sort of stuff. I’m not an expert on that particular subject, it’s just what I’ve read.)

Beetroots are of course known for their color. The red pigments they contain are called betalains. Besides their signature color, they also give beets their super food status. Apparently, beetroots can cure anything from heart disease, to diabetes and dementia. And possibly smelly feet as well… In any case, they give this creamy risotto a stunning red color.

Normally, cooking with beetroots is a very messy affair. Beetroots are, after all, full of beetroot juice. Which leaves very big stains. The great thing about this recipe, is that you hardly have to handle the beets. This way the risk of stains is very low. No need for peeling or grating. Just remove the leaves and chop them up in a foodprocessor or blender.

Cooking this dish in general is actually pretty easy. I know the traditional way of cooking risotto is by adding hot stock one ladle at a time, while stirring constantly. But to be honest, I just don’t have the patience for that. So I use the lazy person’s way and cook this beetroot risotto in the oven. So just put your feet up and relax, while the oven does all the work.

Beetroot Risotto

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Beetroot Risotto
Beetroot Risotto
Servings
Ingredients
Servings
Ingredients
Beetroot Risotto
Instructions
  1. Pre-heat the oven to 180°C (350°F). Bring the vegetable stock to a boil.
    Beetroot Risotto
  2. Finely slice the onion, garlic and chilli pepper. Cook them in a little bit of oil until the onion turns translucent.
  3. Add the rice to the pan as well. Fry until translucent, while stirring regularly.
    Beetroot Risotto
  4. Using a blender or food-processor, chop the raw beetroot into rice grain-sized pieces. Make sure to not turn the beets into a paste. This is especially important, if you're using pre-cooked beets.
  5. Finally, add the chopped beetroot, thyme and vegetable stock. Stir until everything is combined and put the lid on the pan.
    Beetroot Risotto
  6. It's easiest to use a pan that can also be put in the oven. If you don't have a pan like that, transfer the mixture to use an oven-proof dish and cover with some aluminium foil.
  7. Put the risotto in the oven for 30 minutes.

Beetroot Risotto

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