Easy Beetroot Risotto

Name: Easy Beetroot Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: European
Ingredients: 1 tbsp Olive Oil (1 tbsp olive oil); 2 pieces Red Onion (2 red onions, finely diced); 0 pieces Table Salt (salt); 250 g Arborrio Rice (250g (9oz) Arborio rice); 300 g Beet (300g (10.5oz) beetroot, rinsed and grated 1.25 litres (5 cups) vegetable stock); 10 sprig Thyme (10 sprigs of thyme, leaves picked); 1 tsp Mixed Dried Herbs (1 tsp mixed dried herbs); 1 tbsp Balsamic Vinegar of Modena (1 tbsp balsamic vinegar); 2 tbsp Unsalted Butter (2 tbsp unsalted butter); 30 g Walnuts (30g (1 oz) walnuts, toasted and roughly chopped); 0 pieces Hard Cheese (Vegetarian hard cheese (or parmesan), shaved with a vegetable peeler (or)

Easy Beetroot Risotto - Dinner (European)

40 minEuropean

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Egg Free

Steps

1Heat the olive oil in a large frying pan over a medium-low heat. Once hot, add the onion and a pinch of salt and cook until well softened – about 10 minutes. Add the rice and cook for another minute. Add the grated beetroot and a good glug of the stock. Stir until the stock has mostly been absorbed. Continue to cook the risotto, adding the stock bit by bit and stirring well between additions, until all of it has been added. Stir in the thyme and mixed dried herbs.
2If the rice is still firm, leave it to cook for a bit longer over a low heat. Stirring occasionally and adding a bit of water if needed to loosen (the texture of the risotto should be loose enough so that it forms a puddle, not a mound!).
3Once the rice is cooked (but not mushy) stir in the balsamic vinegar and butter until fully melted and mixed. Taste the risotto – season to taste with salt. Divide between bowls and serve with toasted walnuts and shaved parmesan.