Beetroot risotto
Beetroot risotto

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, beetroot risotto. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Beetroot risotto is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Beetroot risotto is something that I’ve loved my whole life.

This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring. The Hairy Bikers' dazzlingly pink easy beetroot risotto is made with ready-cooked beetroot, so it takes no time at all. Accompany with lemon wedges to squeeze over the risotto.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook beetroot risotto using 11 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Beetroot risotto:
  1. Take 50 gr chopped onions
  2. Get 1 cup arborio rice
  3. Make ready 150 gr beetroot - small diced
  4. Prepare 50 ml beetroot juice/water
  5. Take 600-700 ml water / chicken stock
  6. Prepare 1 tsp salt
  7. Prepare 1 tsp chicken seasoning powder
  8. Take 30 gr margarin / butter
  9. Get 1 tbsp grated parmesan cheese
  10. Get 2 tbsp cottage cheese (garnish/optional)
  11. Take 2 tbsp olive oil

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Instructions to make Beetroot risotto:
  1. Make some beetroot juice in a blender or in my case, I just boiled 50 gr beetroot in 100 ml water. This water will be used for cooking the risotto rice to get beautiful red colour.
  2. In a pan, heat 2 tbsp olive oil/vegetable oil. Add the chopped onion.
  3. Add one cup arborio rice. Stir fry it with onion in medium heat.
  4. Add the white wine(optional). Add the beetroot juice or beetroot water.
  5. Let the risotto cook well. Keep adding one laddle of water/chicken stock while keep stirring it in order to avoid the risotto stick on the bottom of pot.
  6. Keep adding the water/chicken stock until it is creamy and rice is well cooked. It takes minimum 20-30 minutes.
  7. When the risotto is half-way cooked, add the small diced risotto. Add it in to give more colour. Stir it into the rice.
  8. After 20-25minutes, give a try on the rice, make a taste.
  9. Season the risotto with salt / chicken powder (optional).
  10. Lower the heat and put in the butter/margarine and the grated parmesan cheese.
  11. Stir it well until the cheese and butter homogenized with the risotto
  12. Serve it warm with parmesan cheese or feta cheese as garnish.

This recipe is creamy and super delicious! It's the perfect dish for busy weeknights and ready in less than an hour! Beetroot gives this vegetarian risotto fantastic flavour and a wonderfully vibrant colour. Serve with slices of goat's cheese and chopped chives for an easy summer lunch or supper. I love the layers of flavour and texture that the stir-ins and toppings give the risotto here, but keep it nice and simple if that's how you like it.

So that’s going to wrap it up for this special food beetroot risotto recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!