Red Beet Risotto

We have a special Valentine's Day recipe for you lovers out there: a beautiful risotto made out of red beets. You can use this risotto to really leave an impact on that special someone (even if that special someone is you).
  • Preparation Time: 30 minutes
  • Cooking Time: 15 minutes
  • Total Time: 45 minutes

Ingredients

Servings: 2 Persons

Beets

  • 3
    Red Beets Uncooked
  • 3 tbsp
    olive oil
  • 2 tsp
    thyme
  • 2 cloves
    garlic
  • black pepper
  • salt

Risotto

  • 2 tbsp
    oil
  • 2
    shallots Finely diced
  • 1 cloves
    garlic
  • 150 g
    rice Risotto
  • 300 ml
    red wine or grape juice
  • 300 ml
    vegetable bouillon
  • 100 ml
    rice whip
  • 200 g
    white beans
  • 100 g
    walnuts chopped

Instructions

  1. Pre-heat the oven to 180°C (356°F)
  2. Wash the beets, cut the ends and chop them into 4 corners. Use a bowl to mix olive oil, thyme and garlic (use a garlic press). Slowly pour this mixture over the beets and gently stir it afterwards. Add salt and pepper to taste then roast the beets for 30 minutes. Allow the beets to cool afterwards and then dice them.
  3. Heat up oil in a skillet. Fry the shallots along with garlic for about 5 minutes. Add the rice and let it bake until dry. Add the red wine to the rice and set the fire to low. Stir it every now and then and let the wine soak into the risotto. Meanwhile, keep the vegetable bouillon warm.
  4. Once the wine has been properly soaked into the risotto, slowly add the vegetable bouillon to the risotto. It is very important that you do this in small steps (~ 2 tbsp at a time). The quality of the end result is dependent on the patience of the cook.
  5. As you pour the last bit of the bouillon, add the beets to the pan. Stir well and give it time to let the flavor really soak into the food. This should take about 10 minutes.
  6. Once that is done you can finally add the rice whip and beans. Add salt and pepper to taste and serve with walnuts.

  7. Now just light some candles, pour some of that red wine in a nice glass and enjoy!

Notes

Lover's Tip: Shape it in the form of a heart.

Short on time? Instead of uncooked beets you can use canned or vacuum packed pre-cooked beets. Just pour the liquid out, dice them into cubes, mix in the thyme and pressed garlic and just add the result to the risotto.

Courses: Main Course
Cuisines: Italian
Difficulty: Level 2 (average)
Cooking time: 45-60 minutes
Season: Winter
Number ingredients: 10-15 ingredients
Taste: Savory
Preparation method: Baking, Oven, Roasting
Type of dish: Rice dish
Campaigns: VeggieChallenge

You may also be interested to taste

vegetable curry

Main Course

Vegetable Curry

Lunch Main Course

Red Lentil Stew with Artichoke Hearts and Quinoa

Endive Mustard Soup

Appetizer Main Course Soup

Endive and Mustard Soup

You may also be interested to taste

Main Course

Bami & Fried Tofu Wok

Snacks

Vegan tuna sandwich

bean burger

Inbetween Lunch Snacks

Bean Burger

nut and date balls

Candy Inbetween Snacks

Nut and Date Balls

Top