Best with Cooked Beets

Beet Risotto

Prep Time: 20 min // Cook Time: 30 min Servings: 4

What to do

  1. Heat the butter and oil in a large saucepan over a medium heat.  Add the chopped beets, shallots, garlic and thyme leaves.  Cook gently for 3 minutes until the onion has softened, but hasn’t colored.
  2. Heat the stock to a simmering point.
  3. Add the rice to the pan and stir to coat all the grains in the buttery mixture.  Cook, stirring, for another 1-2 minutes until the grains begin to look translucent.
  4. Add the vermouth to the pan and allow it to bubble up and reduce slightly.  Add a ladleful of the simmering stock, and stir until all of the liquid has been absorbed.  Continue adding the stock, a ladleful at a time, as the liquid is absorbed, stirring between each addition.  Make sure to stir constantly.
  5. Cook the rice until the grains are tender but still have a little bite.  It will take at least 20 minutes.
  6. This risotto really does need quite a lot of salt, but if you’ve used good home-made stock, the dish should already be quite salty.  Add the cream if you’re using it (it makes the dish richer and also a paler color, so it’s up to you whether you it at all), the pecorino and parsley.  Taste and adjust the seasoning and serve immediately.

What you’ll Need

30g butter
2 tbsp olive oil
400g cooked beets, chopped into pieces
2 shallots, peeled and finely chopped
Leaves from 1 sprig of fresh thyme
900ml chicken or vegetable stock
250g risotto rice
125ml dry vermouth
2 tbsp double cream (optional)
110g pecorino, grated
small handful of fresh parsley, chopped
salt and freshly ground black pepper

To serve:
Grated cheese