Beetroot Risotto

Ingredients

• 1.5 cups Arborio rice (short‑grain risotto rice, rinsed)
• 2 medium Shallots (peeled and finely chopped)
• 2 cloves Garlic cloves (crushed or minced)
• 4 cups Vegetable stock (kept warm on low simmer)
• 0.5 cup Dry red wine (use a wine you would drink)
• 2 medium Beetroot (peeled, rubbed with salt, sugar and aged balsamic, then roasted and grated)
• 1 tsp Salt
• 0.5 tsp Black pepper (freshly ground)
• 1 tsp Sugar
• 1 tbsp Aged balsamic vinegar
• 0.5 cup Parmesan cheese (freshly grated)
• 2 tbsp Unsalted butter (cut into small pieces)
• 1 tbsp Extra virgin olive oil (for drizzling and sautéing)

Instructions

1. Roast the beetroot

   Preheat the oven to 200°C. Peel the beetroot, then rub each with a pinch of salt, a pinch of sugar and 1 tbsp aged balsamic vinegar. Place on a roasting tray, drizzle with a little olive oil, and roast for about 30 minutes until tender. Once cool enough to handle, grate two‑thirds of the beetroot and set aside; reserve the remaining third for garnish.

   Time: PT30M

   Temperature: 200°C

2. Prepare aromatics

   Finely chop the shallots and mince the garlic cloves.

   Time: PT5M

3. Sauté shallots and garlic

   Heat the wide pan over medium‑high heat, add 1 tbsp olive oil, then the chopped shallots. Season with a pinch of salt and pepper, and add the crushed garlic. Sauté for 3 minutes until the shallots become translucent and fragrant.

   Time: PT3M

   Temperature: medium‑high

4. Toast the rice

   Add the Arborio rice to the pan and stir continuously for 2 minutes, allowing each grain to be lightly coated with oil and become slightly translucent.

   Time: PT2M

   Temperature: medium

5. Deglaze with red wine

   Pour in the ½ cup red wine, stirring until the liquid is mostly absorbed and the rice smells aromatic (about 2 minutes).

   Time: PT2M

   Temperature: medium

6. Add stock gradually

   Begin adding the warm vegetable stock one ladle at a time, stirring constantly. Wait until each addition is almost fully absorbed before adding the next. Continue this process for 20‑25 minutes until the rice is al‑dente and the mixture is creamy.

   Time: PT20M

   Temperature: medium

7. Incorporate beetroot and cheese

   Stir in two‑thirds of the grated roasted beetroot and half of the grated Parmesan. Mix for 3 minutes until the colour is evenly distributed and the cheese melts.

   Time: PT3M

   Temperature: medium

8. Finish with butter and remaining cheese

   Add the butter pieces and the remaining Parmesan. Stir gently until the butter melts, giving the risotto a glossy finish.

   Time: PT2M

   Temperature: medium

9. Plate and garnish

   Spoon the risotto onto warm plates, top with the reserved one‑third of grated beetroot, and drizzle a little extra‑virgin olive oil over the top. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

10g

Carbohydrates

55g

Fat

12g

Fiber

4g