Beetroot & Carrot Risotto Recipe

Name: Beetroot & Carrot Risotto
Total time: 45 min
Yield: 4
Ingredients: 1 l Vegetable stock; 2 tbsp Olive oil; 1 Onion, finely chopped; 2 Garlic cloves, minced; 250 g Arborio rice; 200 g Beetroot, grated; 100 g Carrot, grated; 50 g Parmesan cheese, grated; 30 g Parsley, chopped; 30 g Butter; 1 tsp Salt; 1 tsp Pepper

A warming and nutritious beetroot and carrot risotto recipe, perfect for any season.

medium

00:45

METHOD

Step 1.
Begin by heating vegetable stock in a saucepan over low heat.
Step 2.
In another, larger pan, warm the olive oil over a medium heat. Add the finely chopped onions and garlic, sautéing until soft but not browned.
Step 3.
Stir in the Arborio rice, ensuring the grains get well-coated in the oil and become slightly translucent, before stirring in the grated beetroot and carrot.
Step 4.
Pour in a ladleful of the warm stock, stirring constantly, until the liquid is absorbed. Continue adding the stock, one ladle at a time, waiting for each addition to be absorbed before adding the next.
Step 5.
After about 20 minutes, when the rice is tender yet firm ('al dente'), remove from the heat. Stir in the grated Parmesan cheese, chopped parsley, and a knob of butter until the risotto becomes creamy.
Step 6.
Season with salt and pepper to taste and serve immediately, garnished with extra Parmesan and a few parsley leaves.