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Beetroot and yogurt risotto

Beetroot is a vegetable I’ve only grown to love cooking with recently, most probably as I’ve previously written, my experience of it growing up was ready-cooked, sliced and in tins.

When it’s in season, beetroot features a lot in our weekly delivered fruit and vegetable box, and that’s encouraged me to try using it in different ways. I’ve blogged my most successful recipes to date: beetroot, feta and thyme muffins, pink (beetroot) pancakes and beetroot and yogurt dip. The dip is what got me thinking about making a beetroot risotto.

beetroot and yogurt risotto

Cook your beetroot in your preferred way (or buy it precooked to cook down on preparation time). I like wrapping them in one piece of foil and roasting them in the oven; there’s no need to trim or chop them. Once they’ve cooled, it’s easy to remove the skin. You can also cook them in the microwave.

Surprisingly, this risotto doesn’t taste overly of earthy beetroot and the yogurt gives it a lovely (healthier) richness and creaminess without adding the usual extra butter and parmesan at the end. Kids (and adults) will love the colour and Nicholas happily ate it. I used red wine to add to the colour and liked the extra depth of flavour it gave, but white wine would work just as well.

BEETROOT AND YOGURT RISOTTO

Prep time: 10 mins
Cook time: 20-25 mins
Serves 4 adults

400g cooked and peeled beetroot
1 tbsp olive oil
15g butter
1 onion, finely diced
350g risotto rice (I used Carnaroli)
250ml red wine
1 litre hot vegetable (or chicken) stock
150g Greek yogurt

Roughly chop the beetroot, put the pieces in a small food processor and blend until smooth.

Heat the oil and butter in a medium-sized pot over a medium-low heat. Add the onion and gently fry until softened.

Add the rice and quickly stir it so all the grains are coated. Add the wine and stir until it’s absorbed.

Start adding the stock a ladle at a time, letting it absorb then adding more. Keep doing this until the rice is ready (cooked but still with a little bite, about 15-20 minutes, and still moist). Remove from the heat.

Gently stir through the beetroot then the yogurt. Check for seasoning.

Tip: keep a small piece of beetroot aside and finely dice it to sprinkle over the top before serving.

What are you favourite ways of cooking with beetroot?

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2 responses »

  1. Lovely combination of sweet and spur and what colour! X

    Reply

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