Recipes
Beetroot Risotto

Beetroot Risotto | Recipe

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Beetroot Risotto | Recipe

Name: Beetroot Risotto
Cook time: 30 min
Yield: 2 Personen
Ingredients: 1 tsp JS Rice Allrounder; 350 ml vegetable stock; 1 onion; 2 tbsp olive oil; 150 g risotto rice; 1 beetroot; 200 ml red wine; 1 tbsp balsamic vinegar; 2 tbsp Parmesan; 1 fresh horseradish; 100 ml whipping cream; 1 tsp lemon juice

Nils, Head of Culinary Innovation & Experience bei Just Spices

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Cooking Time:

30 min

Difficulty:

Easy

Persons

Ingredients

For the risotto:
1 tsp

Rice Allrounder
Spice up simple rice! £0.00 £79.80/kg incl. 0% tax, excl. shipping
Discover more products
350 ml

vegetable stock
1

onion
2 tbsp

olive oil
150 g

risotto rice
1

beetroot
200 ml

red wine
1 tbsp

balsamic vinegar
2 tbsp

Parmesan
For the horseradish mousse:
1

fresh horseradish
100 ml

whipping cream
1 tsp

lemon juice

Method

Peel and dice the onion. Sauté in a large saucepan with oil for a few minutes until translucent, then add the uncooked risotto rice. Stir well to coat in the oil.

Peel and dice the beetroot (wear gloves!) and add to the pan. Deglaze with the red wine and season with the Rice Allrounder. Add the vegetable stock little by little, stirring until each glug is absorbed by the rice. You can always add a little more water or stock if the risotto seems a little dry.

Prepare the horseradish mousse. Finely grate the horseradish and whip the cream with the lemon juice until stiff. Fold the grated radish into the mousse.

Season the finished risotto with balsamic vinegar and Parmesan, and top with the horseradish mousse.

Nutritional information: (Per person)

Calories
736 kcal

Carbohydrates
73 g

Protein
14 g

Fat
36 g

Method

Peel and dice the onion. Sauté in a large saucepan with oil for a few minutes until translucent, then add the uncooked risotto rice. Stir well to coat in the oil.

Prepare the horseradish mousse. Finely grate the horseradish and whip the cream with the lemon juice until stiff. Fold the grated radish into the mousse.

Season the finished risotto with balsamic vinegar and Parmesan, and top with the horseradish mousse.

Nutritional information: (Per person)

Calories
736 kcal

Carbohydrates
73 g

Protein
14 g

Fat
36 g

Beetroot risotto

Be gone, drab and dreary autumn days! This beetroot risotto will inject a hit of colour into the colder months, along with a strong, spicy burst of flavour through the horseradish mousse! Season with our Rice Allrounder, the versatile seasoning blend for all sorts of rice dishes. Beetroot is an underrated superfood, packed with antioxidants and said to reduce blood pressure and cholesterol. We love this unusual beetroot risotto recipe for a cosy weeknight meal for two.

More beetroot recipes

If you’ve enjoyed this bright-pink beetroot risotto, you have to try our beetroot pasta! Matching the vibe and the colour, this plate of pink noodles will brighten up your evening no end! Beetroot is also a fabulous addition to any salad – try this salad with goat’s cheese or this feta and beetroot salad.

Ingredients

Persons

For the risotto:
1 tsp

Rice Allrounder
Spice up simple rice! £0.00 £79.80/kg incl. 0% tax, excl. shipping
Discover more products
350 ml

vegetable stock
1

onion
2 tbsp

olive oil
150 g

risotto rice
1

beetroot
200 ml

red wine
1 tbsp

balsamic vinegar
2 tbsp

Parmesan
For the horseradish mousse:
1

fresh horseradish
100 ml

whipping cream
1 tsp

lemon juice

Recipe

Beetroot Risotto | Recipe

Ingredients

For the risotto:

For the horseradish mousse:

Method

Beetroot risotto

More beetroot recipes

For the risotto:

For the horseradish mousse:

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