Beetroot Risotto with Dill

Beetroot Risotto

  1. Heat the oven to 180C/Fan 160C/Gas 4. Put on a pair of gloves and peel and trim the beetroot and cut into wedges. Place on a baking sheet covered in foil. Toss with olive oil and season, and cook for 1 hour until softened.
  2. Meanwhile, heat the olive oil and butter in an oven ready pan which has a lid. Add the onion and garlic and fry for 3-5 minutes. Stir in the rice to coat with the oil and butter. Pour in the wine and let it bubble away for 5 minutes.
  3. Give it all a stir and then add the stock in one go. Stir, cover and put in the oven. Cook for 15-20 minutes.
  4. Remove the beetroot from the oven. Blitz 1/4 of them in a blender and chop the rest into little cubes. Stir all the beetroot and Parmesan into the rice.
  5. Serve scattered liberally with dill and a good dollop of soured cream on top.

This recipe is from BBC Good Food

4 thoughts on “Beetroot Risotto”

  1. Anneli cooked this the other night as saw it on your blog and needed to mock up dinner from few ingredients! Anyway, was really good. Added some extras I had in the fridge – chicken and goats cheese instead of sour cream. Fab!! Thanks darl.

Comments are closed.