Creamy Beetroot Risotto Recipes

CREAMY BEETROOT RISOTTO

Creamy beetroot risotto image

This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring

Provided by Emma Lewis

Time 1h15m

Number Of Ingredients 11

Ingredients

500g fresh beetroot
2 tbsp olive oil
knob of butter
1 onion, finely chopped
1 garlic clove, finely chopped
250g risotto rice
150ml white wine
700ml hot vegetable stock
handful grated parmesan (or vegetarian alternative)
4 tbsp soured cream
handful chopped dill

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.

Nutrition Facts : Calories 434 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

BEET RISOTTO

Beet Risotto image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, finely chopped
1 fennel, finely chopped
1 large red beet, peeled and cut into 1/4-inch pieces
1 1/2 teaspoons kosher salt, divided
1 cup arborio rice
1 1/2 tablespoons sherry vinegar
3 1/2 cups low-sodium chicken broth, warmed
1 cup freshly grated Parmesan
4 ounces gorgonzola dolce, crumbled

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

Beetroot Risotto image

Make and share this Beetroot Risotto recipe from Food.com.

Provided by Norahs Girl

Categories One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 onion, finely chopped
olive oil
1 lb arborio rice
1 lb beetroot, fresh,peeled and grated
4 cups vegetable stock (simmering nicely on the stove so its hot when you add the stock)
1 cup freshly grated parmesan cheese
1 pinch cumin (one of my favourite spices,find it goes well with a lot of veggie dishes)
freshly ground pepper
sea salt

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.

BEETROOT RISOTTO

Beetroot risotto image

Creamy risotto that everyone will love

Provided by u16ds8

Time 1h

Yield Serves 6

Number Of Ingredients 0

Ingredients

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

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