Blending the flavours of Italy and Russia for a delicious hearty winter warmer
I love risotto, and it’s easy to make without any extra cheese or milk so it’s a perfect carbohydrate-based meal, vegetarian and gluten-free.
The additional salt and wine are also optional.
And it’s just as delicious, especially if you add beetroot, which gives it a rich flavour and fantastic pink colour.
With the dark nights drawing in, nothing beats this Italian winter warmer – with an Eastern European twist.
Preparation time: None beforehand, ongoing during cooking
Cooking time: 1½ hours
Serves: 4-6
Ingredients:
½ kg (1lb 1½ oz) unpeeled beetroot
1 peeled and finely chopped onion (150g/5½ oz in total)
350g (¾ lb) Arborio or Carnaroli rice
150ml (¼ pint) dry white wine
1 litre (1¾ pints) vegetable stock
Olive oil
Balsamic vinegar
Salt and ground black pepper
Method:
1. Place the beetroot in a large saucepan of water on a medium-high heat and bring to the boil
2. Reduce the heat, cover loosely and simmer for 30 minutes or until the beetroot is very tender and the skins feel loose, then drain
3. Put on some rubber gloves to avoid turning your hands purple and peel off the beetroot skins with your fingers
4. Place half the beetroot in a food processor, adding a tablespoonful of olive oil (and the necessary minimum amount of water if using a Nutribullet). Blend to form a smooth puree and set aside
5. Preheat the oven to 180C (350F), Gas Mark 4
6. Cut the other half of the cooked beetroot into wedges for roasting
7. Place the wedges in a bowl with some olive oil, a teaspoonful of balsamic vinegar or glaze, and a dash of salt (optional) and pepper. Mix to combine and arrange on a greased roasting tray
8. Cook in the oven for around 30 minutes or until the edges start to darken
9. Meanwhile, put a tablespoonful of olive oil into a saucepan and place on a medium heat. Add the onions, cover with a lid, and cook for about 3-4 minutes or until the onions are soft but not going brown
10. Add the rice, stirring for 1-2 minutes
11. Pour in the wine (optional) and cook for another 1-2 minutes, stirring constantly until it has mostly evaporated
12. Add the stock while stirring well and bring to a simmer. Keep stirring for about 15-20 minutes or until the rice is almost al dente. (Meanwhile, check on the wedges roasting in the oven. Remove if cooked and allow to cool)
13. Pour the puree into the almost-cooked rice. Stir vigorously for 1-2 minutes to combine everything, ensure the mix is hot throughout and the rice is cooked
14. Remove from the heat and allow to stand for 2 minutes
15. Serve the beetroot risotto between 4-6 warmed bowls and top with the roasted wedges
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