I love a risotto in the colder months, but I don’t always want to spend lots of time preparing all the different elements. Plus, at the moment it can be tricky to know what fresh produce you are going to get your hands on! This simple beetroot risotto is perfect for that! Plus, it’s pretty and delicious!
- 4 cups vegetable stock
- 1 leek
- 2 cloves garlic
- Splash of oil
- 2 cups arborio rice
- 1/2 cup white wine
- 400g pre-cooked beetroot
- Zest and juice of a lemon
- Flat leaf parsley
- 100g goats cheese
- Handful of walnuts
- Bring the vegetable stock to a boil then reduce to a simmer
- Finely dice the leek and mince the garlic
- Heat some oil in a large saucepan then cook the leek and garlic for 3 minutes, stirring occasionally
- Add the rice and stir through and cook for 2-3 minutes, until the rice is coated in the leek and garlic mixture
- Add the wine and stir, leaving it to cook until absorbed
- Add the stock a ladleful at a time, stirring occasionally, letting the rice absorb the liquid before adding the next ladleful of stock
- Meanwhile, chop the beetroot in to small pieces, setting aside half. Place the other half in a food processor and blitz until smooth
- Once the rice is cooked stir through the beetroot, lemon juice and zest and a large handful of chopped parsley
- Spoon into bowls and sprinkle with goats cheese and top with some walnuts and more parsley to serve
I told you this beetroot risotto was simple! I love the pretty pink colour it turns, not to mention it’s delicious flavour. If you can’t get your hands on a leek then a brown onion will also work, but personally I prefer leeks in my risotto. I also prefer the vacuum sealed pre-cooked beetroot, but canned beetroot will work well too.
I always like to top my risotto with a nut for crunch and a crumbly cheese for a bit of added flavour. If you want to make this vegan friendly then sub for a vegan cheese, or leave it out entirely – it will still be tasty!
I whipped this up on a Sunday afternoon and then reheated it for dinner a couple of times and it was delicious on those days too. That is always a bonus in my books!