Beetroots are packed with health benefits. They are low in fat and full of vitamins. The root is sweet and earthy in taste. It is very versatile and can be roasted, turned into a delicious soup or added to a variety of salads. It can be pickled or eaten raw, and it can even be blended up into a refreshing juice.
One of my favourite things to make with beetroots is this creamy risotto. I love risotto in general as it is a great comfort food for me. A risotto is simple and easy to make and yet it turns out so scrumptious. You basically need one pot for a basic risotto, which makes it ideal for a weeknight dinner and also great to serve when you have guests over. You can flavour it with any kind of vegetable you desire or leave it plain to accompany a main dish.
Did you check my Spinach and Asparagus Risotto recipe yet? 😀
When making beetroot risotto, I like to roast and char the beetroots first. It brings out the sweetness of the vegetable and adds another layer of flavour to the dish. This is completely optional but I highly recommend not to skip this step. I puree some of the beetroots and mix it into the rice, while I chop the rest into cubes and chuck them in for added texture. For an extra crunch, I like to serve it with a sprinkle of some kale chips on top.
I find that goat cheese pairs very well with beetroot. Its earthy robust flavour complements the sweetness and earthy flavour of the beetroots which results in a beautiful symphony of flavours. I incorporate a handful of grated semi-hard goat cheese into the risotto as it adds a lot of creaminess and yumminess! 🙂 The goat cheese can be an acquired taste and if you prefer to steer away from it, I suggest mixing in 2 tablespoons of butter instead to add extra creaminess.
This is a healthy vegetarian recipe which can be served as a starter or even main course. I have a feeling that it will be a favourite with everyone, not just the vegetarians! 😉
Creamy Beetroot Risotto
A bright red creamy risotto
- 4 large beetroots, roasted
- 4 large kale leaves
- 3 tbsp olive oil
- 1 onion, finely diced
- 4 garlic cloves, minced
- 1/4 tsp chili flakes
- 1 tsp dried rosemary
- 100ml white wine
- 200g risotto rice
- 300ml vegetable stock
- 50g semi-hard goat cheese, grated
- Pecorino cheese, for serving
- Cut 2 of the roasted beetroots into 1cm cubes and set aside.
- Place the remaining 2 beetroots into a blender and puree until smooth.
- Rinse the kale leaves and pat dry. Remove the stems and finely chop.
- Drizzle the kale leaves with 1 tablespoon olive oil, season with salt and pepper and place onto a baking tray. Bake in a 150 degrees Celsius preheated oven for a couple of minutes. Keep an eye on them as they will burn quickly. Once done, remove from the oven and set aside.
- Heat 2 tablespoons of olive oil in a large pot. Add the diced onion and chopped kale stems and cook until translucent.
- Add the garlic, chilli flakes and dried rosemary and cook for another 2 minutes until fragrant.
- Pour in the wine and cook until completely reduced.
- Add the risotto rice and mix in the beetroot puree. Keep on stirring to ensure that it does not stick to the bottom.
- Add the beetroot cubes and a ladleful of hot vegetable stock. Once it is absorbed by the rice, add another ladleful. Keep on repeating this step until the rice is almost done and cooked through.
- Mix in the grated goat cheese and season to taste. Turn off the heat, cover the pot and let it sit for 10 minutes.
- Give a good stir before plating. Serve with crispy kale chips and grated pecorino cheese.