adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baked beetroot and red wine risotto
Baked beetroot and red wine risotto
0 Likes
Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Beet risotto cooked with red wine, pairs perfectly with beef. A visually stunning and nutritious dish.
Ingredients:
  • 2 (about 350g) beetroot, ends trimmed
  • 500ml (2 cups) vegetable liquid stock
  • 220g (1 cup) arborio rice
  • 160ml (2/3 cup) red wine
  • 40g (1/2 cup) finely grated parmesan
Instructions:
  • Boil the beetroot in a large saucepan for 35 minutes until tender. Allow it to cool a bit. To protect your hands from staining, peel the beetroot and roughly chop it.
  • In a food processor, blend the beetroot with 125ml (1/2 cup) of stock until smooth.
  • In a large flameproof casserole dish, heat the oil over medium heat. Sauté the onion for 5 minutes until soft. Stir in garlic and rice, cook for 30 seconds until rice appears slightly glassy.
  • Preheat oven to 170°C. Warm up the leftover stock in a small saucepan over medium heat.
  • Combine the beetroot mixture, stock, and wine in the casserole dish, mixing well. Seal the dish with a lid or foil and bake in the oven for 25-30 minutes, ensuring the rice is tender and the liquid is absorbed.
  • Add the parmesan cheese, taste, adjust seasoning with salt and pepper, and serve promptly.

Similar Recipes