Beetroot risotto
Beetroot risotto

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, beetroot risotto. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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.

Beetroot risotto is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Beetroot risotto is something which I’ve loved my entire life. They are fine and they look wonderful.

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

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

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Steps 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 is going to wrap this up for this special food beetroot risotto recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!