* Percent Daily Values are based on a 2000 calorie diet.
Beetroot risotto with cream cheese
A colourful risotto that's full of flavour
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: British
Servings: 4
Calories: 610kcal
Author: Diana Henry
Equipment
Large saucepan
Ingredients
30gbutter
2tbspolive oil
1red onionpeeled and finely chopped
2garlic clovescrushed
400gcooked beetrootchopped
Leaves from 2 sprigs of fresh thyme
250grisotto rice
125mlwhite wine
900mlchicken or vegetable stock
110gparmesangrated
Salt and freshly ground black pepper
Cream cheese
Method
Put the butter and olive oil to a large saucepan and heat over a medium heat until the butter has melted.
Add red onion and garlic and cook gently until the onion has softened but not coloured.
Now add the chopped beetroot and thyme leaves to the pan and stir to combine. Add the rice to the pan and stir to coat and allow the colour of the beetroot to spread throughout the ingredients. Continue stirring for another 2 minutes until the rice begins to look translucent.
Pour the white wine into the pan and allow to bubble while stirring continuously. Add a ladleful of chicken stock and stir until all the liquid has been absorbed.
Continue adding the chicken stock bit by bit, allowing the liquid to absorb each time while stirring constantly.
Cook the rice until the grains are tender but still have a little bite. It will take at least 20 minutes.
Season well with salt and pepper to your taste.
Once the rice is cooked, grate in the parmesan and stir through to create a creamy consistency.
Serve immediately topped with small dollops of cream cheese.