Ingredients
Scale
- 2 large beetroots, cut into wedges
- 1 large beetroot, grated
- 7 tbsp olive oil
- 8 sprigs thyme, cut in thirds
- 4 sprigs sage, very roughly chopped
- 12–15 dl (5–6 cups) chicken, duck, or vegetable stock
- 2 shallots, chopped
- 4 tbsp butter
- 4 dl (1 ⅔ cups) risotto rice (Arborio, Carnaroli, or Vialone Nano)
- 2 dl (¾ cup) white wine
- 100 g (3 ½ oz) Parmigiano Reggiano, grated
- Black pepper, to taste
- Salt, to taste
To Serve
- Sliced goat cheese
- Grated Parmigiano Reggiano
Instructions
- Place the beetroot wedges on a roasting tray and drizzle with 4 tbsp olive oil. Add thyme and sage, season with salt and black pepper, and mix well.
- Cover with aluminium foil and roast in the oven at 200°C (400°F) for 30 minutes. Remove the foil and roast for another 45–60 minutes until the beetroot is caramelized.
- Heat up the stock in a saucepan and add the grated beetroot. Let simmer for a few minutes so the stock becomes infused with color and flavor.
- Heat 3 tbsp olive oil and 1 tbsp butter in a sauté pan. Add the chopped shallots and let them soften. Season with salt and black pepper.
- Add the risotto rice and sauté for a few minutes until the grains are slightly translucent at the edges.
- Pour in the white wine and stir until it is completely absorbed.
- Begin adding the hot stock, one ladle at a time, stirring continuously. Allow the rice to absorb the liquid before adding the next ladle. Continue until the risotto is creamy but the grains still have a slight firmness in the center (al dente).
- Mix in some of the roasted beetroot wedges, saving the rest for garnish.
- Stir in the grated Parmigiano Reggiano and the remaining 3 tbsp butter, letting it melt into the risotto for a glossy, rich finish. Taste and adjust the salt, if needed.
- Serve immediately, topped with goat cheese slices, the remaining roasted beetroot wedges, and extra Parmigiano. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes