Easy Beetroot Risotto

Name: Easy Beetroot Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 tbsp olive oil; 2 red onions, finely diced; salt; 250g (9oz) Arborio rice; 300g (10.5oz) beetroot, rinsed and grated 1.25 litres (5 cups) vegetable stock; 10 sprigs of thyme, leaves picked; 1 tsp mixed dried herbs; 1 tbsp balsamic vinegar; 2 tbsp unsalted butter; 30g (1 oz) walnuts, toasted and roughly chopped; Vegetarian hard cheese (or parmesan), shaved with a vegetable peeler (or

3 steps

Prep:10minCook:30min

A deliciously easy risotto, made bright pink & full of veg by using grated beetroot! Most beetroot recipes take AGES to cook as the beets need a while to soften. With this recipe, they are cooked with the rice so have time to soften, making the risotto silky smooth and full of flavour. I like to have some toasted walnuts and parmesan on top for texture and a little kick of flavour.

Updated at: Thu, 17 Aug 2023 11:29:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories435.2 kcal (22%)

Total Fat17.2 g (25%)

Carbs60.7 g (23%)

Sugars6.5 g (7%)

Protein9.1 g (18%)

Sodium1194.3 mg (60%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspolive oil

300gbeetroot

1.25 litresvegetable stock

10 sprigsthyme

leaves picked

1 tspmixed dried herbs

1 Tbspbalsamic vinegar

2 Tbspunsalted butter

30gwalnuts

toasted and roughly chopped

hard cheese

Vegetarian, or parmesan, shaved with a vegetable peeler

Instructions

Step 1

Heat the olive oil in a large frying pan over a medium-low heat. Once hot, add the onion and a pinch of salt and cook until well softened – about 10 minutes. Add the rice and cook for another minute. Add the grated beetroot and a good glug of the stock. Stir until the stock has mostly been absorbed. Continue to cook the risotto, adding the stock bit by bit and stirring well between additions, until all of it has been added. Stir in the thyme and mixed dried herbs.

Step 2

If the rice is still firm, leave it to cook for a bit longer over a low heat. Stirring occasionally and adding a bit of water if needed to loosen (the texture of the risotto should be loose enough so that it forms a puddle, not a mound!).

Step 3

Once the rice is cooked (but not mushy) stir in the balsamic vinegar and butter until fully melted and mixed. Taste the risotto – season to taste with salt. Divide between bowls and serve with toasted walnuts and shaved parmesan.