IvanEats recipe
Beetroot Risotto
Cooking for
4
Cook ModeKeeps your screen awake while you cook.
IvanEats Kitchen
Made this recipe?
Tell Kitchen what you have left, and it will create your next meal ideas around those ingredients.
Ingredients
Main
To Serve
Method
- 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 (205°C) 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!
Finished?
Don't start from zero tomorrow.
Tell us what is still around and IvanEats Kitchen will help you make the next meal from it.