Recipe

Beetroot Risotto with Sour Cream

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Beetroot Risotto with Sour Cream

Lusciously purple and fancy fit food with this simple but eye catching beetroot risotto with roasted beetroot and dollops of creaminess.




Ingredients to serve 2

  • 2 x Beetroot - cut into small chunks or thin wedges
  • 2 cloves x Garlic - chopped
  • 5g x Thyme - leaves pulled from stem
  • ½ x Onion - diced
  • 125g x Arborio Rice
  • 100ml x DD Beet Puree
  • 50ml x Sour Cream
  • 20g x Wild Rocket - long or thick stems removed
  • 10g x Parmesan - grated
  • ½ sachet x Chicken Stock
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Beetroot - cut into small chunks or thin wedges
  • 4 cloves x Garlic - chopped
  • 10g x Thyme - leaves pulled from stem
  • 1 x Onion - diced
  • 250g x Arborio Rice
  • 200ml x DD Beet Puree
  • 100ml x Sour Cream
  • 40g x Wild Rocket - long or thick stems removed
  • 20g x Parmesan - grated
  • 1 sachet x Chicken Stock
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 200°C.

Washing Instruction

Wash your hands and beetroot well. Rinse your thyme and wild rocket thoroughly and drain on paper towel.

Gino's Tip

The stems of arugula are just as great and offer an acquired texture however you can remove them if it doesn't appeal to you.

Step 1 - Roasted Beetroot and Beet Risotto

Toss your small chunk/thin wedged beetroot in a large mixing bowl along with olive oil, salt and pepper. Scatter onto an oven tray, cover with foil and allow to roast for 35 minutes. Remove your foil and continue roasting for 10-15 minutes until lightly browned and tender. While your beetroot is in the oven, heat a large casserole pan over med-high heat, add a glug of olive oil and fry your diced onion, thyme and chopped garlic for 3-4 minutes until soft. Now add your arborio rice and cook until the rice looks translucent. Proceed to add a ½ cup water, your chicken stock and DailyDish Beet Puree. Reduce your heat to a simmer and continue cooking while stirring regularly, until all the water is almost absorbed. Repeat the process of adding water until you have no water left and the rice is al dente (tender with a slight bite). Your risotto should be done in 17-20 minutes, but if it isn't cooked to your desired doneness, continue the process by adding more water. Season to taste with salt and pepper and mix through your parmesan cheese.

TO SERVE

Divide your beet risotto amongst your servings, top with your roasted beetroot, sour cream dollop and wild rocket.