Beetroot Risotto 

Did you know Beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants? This Beetroot Risotto recipe is quick and easy to make and is perfect for a mid-week evening meal. Pick up a recipe card in store or find it online at beckettsfarm.co.uk.

Ready in 1 hour 15 mins Serves 4

Ingredients 

500g fresh beetroot

2 tbsp olive oil

Knob of butter

1 onion, finely chopped

1 garlic clove, finely chopped

250g risotto rice

150ml white wine

700ml hot vegetable stock

A handful grated Parmesan 

4 tbsp soured cream

A handful chopped dill

Method 

Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots and cut into large wedges. Cover a baking tray with foil and place the beetroot on top. Toss with 1 tbsp olive oil, season and cook for 1 hour until the beetroot is soft.

Whilst the beetroot is cooking, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Add the onion and garlic to the pan and cook for 3-5 mins. Stir in the rice until well coated with the butter and oil. Pour over the white wine and let the mixture bubble for 5 mins.

Stir well, and then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz quarter of them to make a purée and chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, top with some sour cream, Parmesan and dill.