Beetroot Risotto Jamie Oliver Recipes

BEET RISOTTO

Steps:

• Place a small braiser or medium dutch oven over medium heat. Add the butter and olive oil to the hot pan and melt. Add the shallot, fennel, beet and 1/2 teaspoon salt and cook, stirring often, until fragrant and the vegetables are beginning to soften, about 3 minutes. Add the rice and stir to coat the in butter and oil mixture and toast slightly, about 3 more minutes. Deglaze with the sherry vinegar and season with the remaining salt. Begin adding the broth, 1 cup at a time, stirring often. Cook, stirring, after each addition until the broth is almost completely absorbed, continuing with the remaining broth until the risotto is creamy, cooked through and still moves slightly when spooned onto a plate. This will take about 20 minutes. Stir in the Parmesan until melted. Serve with crumbled gorgonzola on top.

BEETROOT RISOTTO

Steps:

• Make some liquid vegetable stock and put aside
• Chop one onion finely and fry it gently in some butter, once it is soft add some oil (just a tiny bit) and then add risotto rice
• Add chopped beetroot with the juice (if you bought already cooked), then slowly add the vegetable stock a bit at a time, stirring all the time so it absorbs nicely. Leave it to simmer, but keep an eye thats its not too dry. Add some herbs, pepper
• When the rice is cooked add a cup of grated cheddar cheese and mix well
• In a pan grill some Halloumi cheese until golden brown, and serve it on top of the risotto

BEETROOT RISOTTO WITH FETA

Steps:

• Heat the oil in a large saucepan. Add the onion and beetroot, and cook over a low-medium heat for 15 mins. Add the garlic and cook for 1 min. Stir in the rice and fry for a couple of minutes, then pour in the wine and bring to a simmer. Add half the stock, stirring until it is absorbed. Add the remaining stock, a ladleful at a time, stirring continuously until the rice is al dente. Stir through the parmesan and lemon juice, adding a splash more stock to loosen if the risotto seems a little thick. Season to taste.
• Toss the feta with the lemon zest and dill, if using, and spoon over the risotto. Finish with a drizzle of olive oil. Any leftovers will keep covered in the fridge for up to three days. Reheat in a pan over a low heat, stirring in a little stock to loosen.

BASIC RISOTTO RECIPE - JAMIE OLIVER

Steps:

• Stage 1.
• Heat the stock.
• Then in a separate pan heat the olive oil add the shallot or onion celery and a pinch of salt and sweat the vegetables for about 3 minutes.
• Add the garlic and after another 2 minutes when the vegetables have softened add the rice.
• Turn up the heat now.
• At this crucial point you can`t leave the pan and anyway this is the best bit.
• While slowly stirring continuously you are beginning to fry the rice.
• You don`t want any colour at any point (so remember you`re in control and if the temperature seems too high turn it down a bit).
• You must keep the rice moving.
• After 2 or 3 minutes it will begin to look translucent as it absorbs all the flavours of your base (it may crackle at this point that`s fine).
• Add the vermouth or wine keeping on stirring as it hits the pan it will smelt fantastic!
• It will sizzle around the rice evapourating any harsh alcohol flavours and leaving the rice with a tasty essence.
• I must admit I`m a sucker for dry vermouth. When it cooks into the rice it seems to give it a really full but subtle flavour and leaves a wicked sweetness that works perfectly with the rice. White wine is lovely probably more delicate and fresh.
• Try both see what you think.
• Stage 2.
• Once the vermouth or wine seems to have cooked into the rice add your first ladle of hot stock and a pinch of salt (add small amounts of salt to taste white you are adding the stock).
• Turn down the heat to a highish simmer (the reason we don`t want to boil the hell out of it is because if we do the outside of the rice wilt be cooked and fluffy and the inside will be raw).
• Keep adding ladlefuls of stock stirring and allowing each ladleful to be absorbed before adding the next.
• This will take about 15 minutes.
• Taste the rice is it cooked?
• Carry on adding stock until the rice is soft but with a slight bite.
• Check seasoning.
• Stage 3.
• Remove from the heat and add the butter and the Parmesan saving a little of the latter to go on top if you like.
• Stir gently.
• Eat it as soon as possible while it retains its moist texture.
• Serve it on its own or with a crisp green salad and a hunk of crusty bread.
• If you follow this recipe I promise you`ll be making some of the best risottos out. The real secret of a good risotto I`m afraid is that you have to stand over it and give it your loving and undivided attention for about 17 minutes but it`s worth it. The recipe is in stages; I am going to give you five of my favourite risottos all variants of this basic recipe.
• To find a dry white wine, a good rule of thumb is the greater the alcohol %, the drier the wine.

CREAMY BEETROOT RISOTTO

Steps:

• Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots (use kitchen gloves if you don't want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.
• Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.
• Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.

BEETROOT RISOTTO

Steps:

• Gently saute onion in olive oil til soft.
• Add rice and fry for about 3 minutes til coated.
• Add beetroot and 1 cup of stock.
• stir until stock is almost absorbed,then add another splash of stock and stir til absorbed again,carry on adding stock and stirring til rice swells and softens and the rissotto is nice and creamy.
• Season to taste with the salt ,pepper and cumin and add the Parmesan if liked.