I’ll take any opportunity to cook pink food. And, beets are great for that. I boiled a few beets to last me for the week and was looking for ways to use it. I knew how to make a risotto and I had cooked beets so I decided to make it. This risotto has a buttery, creamy texture and looks so pretty plated up.
It was a lot of stirring but didn’t take too much time or effort to cook. I served it with a side of sauteed mushrooms and asparagus to add some green to the plate. Beets are a pain to cook, though. If you don’t mind getting caught red-handed (see, what I did just there?), I highly recommend this romantic, red, recipe for date night.
Beetroot Risotto
Serves 2
Ingredients:
1 Beet
1/2 Red Onion
2 cloves chopped garlic
2 tbsp Butter
500 ml Vegetable Stock
1 cup Arborio Rice
1/2 cup grated Parmesan Cheese
Salt and pepper to taste
A few sprigs of Italian Parsley
Process
- Chop the greens off. Boil or roast the beets. Peel the cooked beets and chop them into small, bite-sized pieces. Keep aside.
- Mix two cups of water to the vegetable stock and heat until boiling.
- Melt the butter at a medium heat. Add the chopped onions and garlic and cook for about a minute.
- Add the uncooked rice and two ladles of stock to the pan. Add a pinch of salt to help it cook faster.
- Cover and cook. Keep adding stock to the rice as it cooks and the stock evaporates. Stir at regular intervals so that the rice doesn’t stick to the base of the pan. It should take around 20 minutes for the rice to cook.
- Once the rice is al-dente (almost cooked), add the beets and parmesan cheese to the mixture. Stir and cook for about 5 to 10 minutes.
- Take it off the stove, add a few sprigs of parsley to the risotto and enjoy!
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