Beetroot Risotto

Beetroot Risotto

Beetroot Risotto is something very special. Bright ruby red, luscious, creamy, just perfect with a glass of wine and a salad. Enjoy!

We have been making this risotto since 1999 – that’s such a long time. Risottos for us are a wonderful Friday night meal if we are eating and relaxing at home. The week is done, we can take our time, chat, listen to music, drink a little wine if we are in the mood.

I love to make this when I can find beetroot straight out of my garden. The first time I made it, all those years ago, was with fresh beetroot straight from an organic Clare Valley vegetable garden. The difference in taste to store-bought beetroot is amazing. Right now, we try to keep our own beetroot growing in our garden.

The risotto is such an beautiful colour. Serve on white or green plates for maximum effect.

If this is the first time that you are making risotto, read Risotto Basics 101 first. If this is the first time you are roasting beetroot, have a look here.

Similar recipes include Burghul and Beetroot, Risotto with Radicchio, Parsnip Risotto, Asparagus Risotto, Beetroot and Pinot Risotto, and Risotto with Mushrooms.

You might like our other Beetroot recipes or our other Risotto recipes. Check out our easy Late Spring recipes here.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006.  You can find other recipes from that blog in the Retro Recipes series.

Beetroot Risotto

Beetroot Risotto

ingredients
2 roast beetroot
1 red onion, or other onion, diced
1 carrot, finely diced
1 small stalk celery, sliced thinly
1 – 2 Tblspn tomato paste – use home-made tomato paste or thick home-made Italian Tomato Sauce (Pomarola) if you can
1 cup red wine
vegetable stock or water
salt and black pepper
2 – 2.5 Tblspn olive oil
25g butter
2 Tblspn mascarpone cheese
parmesan cheese
2 cups risotto rice such as carnaroli, vialone nano, or arborio

method
In a heavy based pan, heat the oil and the butter, add the onion, carrot and celery, and cook for until translucent. Add the rice and stir to coat; continue to make a basic risotto with the stock and the wine. When the rice is cooked, add the tomato paste, mascarpone cheese, plenty of salt and freshly ground black pepper. Dice the beetroot and stir through, adding a little more stock if necessary to distribute the colour evenly. Stir, rest for two minutes and serve with some shaves of parmesan cheese.

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