Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF
Risotto can be a bit of a pain but this way you can add the liquid all in one go, shove it in the oven and forget about it while you set the table and make a sly cup of tea. Beetroot gives a really pretty colour to this dish
Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF
Risotto can be a bit of a pain but this way you can add the liquid all in one go, shove it in the oven and forget about it while you set the table and make a sly cup of tea. Beetroot gives a really pretty colour to this dish
Open in Cookpad AppSteps
- 1
Preheat the oven to gas 4 / 180C / 350F and ready a casserole dish with a lid and a frying pan
- 2
Heat the oil in the frying pan over a medium heat and gently fry the onion until translucent, around 5 minutes
- 3
Add the garlic and fry a further minute
- 4
Stir the rice in
- 5
Pour in the white wine and cook down until absorbed, a few minutes
- 6
Add the hot stock and the contents of the frying pan to the casserole dish, stir then put the lid on and put in the oven for 15 - 20 minutes or until the rice has absorbed almost all of the liquid
- 7
Meanwhile chop the beetroot into bitesized pieces
- 8
Take a quarter of the chopped beets and puree them smooth
- 9
Stir the puree and parmesan (reserving some for topping) into the rice, then gently stir in the chopped beetroot
- 10
Divide between 4 plates or pasta bowls, top each with a tbsp of soured cream, a sprinkle of parmesan and fresh dill
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