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Beetroot Risotto
Vibrant deep-pink risotto built from roasted beetroot puree, finished with goat cheese and walnuts. Stirring the stock in ladle by ladle while keeping it at a constant simmer is what coaxes the rice's starch out slowly, turning the risotto properly creamy rather than gluey.
Ingredients
Instructions
Keep stock at a gentle simmer throughout.
Soften onion in butter and oil, add garlic.
Add rice and toast 2 minutes.
Add wine and stir until absorbed.
Add stock ladle by ladle, stirring constantly, 18 minutes.
Stir in beetroot puree — the risotto will turn a stunning deep pink.
Remove from heat, stir in remaining butter and season.
Serve topped with goat cheese, toasted walnuts and fresh dill.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
