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    You are in: Home / Recipes / Risotto With Baby Beetroot Recipe
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    Risotto With Baby Beetroot

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    Kate in Katoomba's Note:

    This is delicious, a bit different and a beautiful colour. Do try it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Chop off beetroot leaves leaving 2cm stems and wash.
    2. 2
      Steam boil or bake for about 20 minutes.
    3. 3
      Beets are cooked when they can be easily pierced with a skewer.
    4. 4
      Allow to cool and peel off skins and chop into fine cubes.
    5. 5
      Wash hands and put beets aside.
    6. 6
      Heat stock until just boiling.
    7. 7
      Heat oil in a heavy based saucepan and sweat the eschalots or onion until soft.
    8. 8
      Add rice and stir to coat with oil.
    9. 9
      Add wine and keep stirring until the wine has evaporated.
    10. 10
      Turn down heat and add beetroot and a good ladle of stock.
    11. 11
      Adjust heat so that rice simmers, adding more stock as the liquid is absorbed.
    12. 12
      This will take 16-18 minutes.
    13. 13
      Taste foe seasoning.
    14. 14
      When risotto is cooked al dente, add butter and fresh parmesan and stir well.
    15. 15
      Allow to sit for one minute and serve with parmesan slithers and freshly snipped chives on top.

    Ratings & Reviews:

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    Nutritional Facts for Risotto With Baby Beetroot

    Serving Size: 1 (354 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 749.5
     
    Calories from Fat 215
    28%
    Total Fat 23.9 g
    36%
    Saturated Fat 8.8 g
    44%
    Cholesterol 34.4 mg
    11%
    Sodium 368.1 mg
    15%
    Total Carbohydrate 110.3 g
    36%
    Dietary Fiber 3.5 g
    14%
    Sugars 4.3 g
    17%
    Protein 14.8 g
    29%

    The following items or measurements are not included:

    baby beets

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