A small portion of Beetroot risotto

The first time I first saw beetroot risotto was in Nadine Abensurs Cranks Bible. Since then, I have seen many beetroot risotto variations. Those topped with various cheeses including dolcelatte, feta, halloumi, blue cheese, even creamed horseradish. Some made with alcohol such as sherry or vodka. There are numerous vegan versions made with tofu and walnuts. If you were willing to think a little more out of the box and be adventurous, there’s even a beetroot, ginger and chocolate risotto. Not for me, I wanted something much simpler.

Then I remembered seeing a pretty plate of baked beetroot risotto on Nics blog. Not all beetroot risotto dishes look this appealing, some just make you want to ‘gag’, and as this was going to be my first time with beetroot risotto, I really wanted it to look good to both the eye and the tongue. I opted for something simpler and decided to make a small portion, just in case it didn’t go down well.

I was pleasantly surprised. The beetroot risotto was both sweet and earthy. D enjoyed his plate of beetroot risotto with the goats cheese. He said I was a little generous with the salad leaves. I think he’s right looking at this picture, but I do think the plate needed it otherwise the beetroot risotto on its own may have looked too ghastly.

Beetroot risotto

Serves 2
Ingredients
2 tablespoons olive oil
2 shallots, peeled and finely chopped
100g Risotto Rice
100 – 150g Beetroot, cooked, peeled and grated
500ml vegetable stock
Salt and pepper to taste
Optional: Some beetroot leaves, rocket, watercress or baby spinach
Optional: 60g goats cheese, sliced
Method
Heat oil, add the shallots until soft and translucent. Add the rice and cook, stirring for a couple of minutes. Add a ladleful of the stock to the rice and stir until almost fully absorbed. Continue adding the stock, a ladleful at a time, until the rice becomes tender, then add half of the grated beetroot and continue as before ladling stock until the rice becomes creamy. You may not need all of the stock. Add seasoning to taste. When nearly ready, add the rest of the grated beetroot and stir through. Remove from the heat and serve with some winter salad and optional slice of goats cheese.