Description
This vegetarian Beetroot and Red Wine risotto recipe is bursting with earthy flavours and is sure to satisfy your cravings. Plus, it’s quick and easy to make, so you can have a comforting meal in just 40 minutes. Trust me, once you try this comforting and mouth-watering risotto, you’ll want to make it again and again…
Ingredients
Units
Scale
- 400g Beetroots, peeled and coarsely grated
- 6 cups Vegetable stock
- 1 Leek, finely sliced
- 2 Cloves of garlic, peeled and crushed
- 2 cups Aroborio rice
- 3/4 cup Red wine
- 2 tbs Unsalted butter
- 80g Parmesan cheese, grated
- 100g Baby spinach leaves
- Salt and pepper, to taste
Instructions
- Place beetroot and stock in a saucepan over a medium heat and bring to a gentle simmer. Season lightly with salt. Keep stock at a gentle simmer.
- Meanwhile heat oil in another saucepan over a medium heat. Add the leek and cook for 5 minutes or until softened. Add the garlic and cook a further 2 minutes, stirring occasionally.
- Add the rice and stir constantly for 2 minutes or until rice becomes transparent.
- Add wine and stir for 1 minute or until all absorbed. Add the hot stock a ladleful at a time, stirring frequently, and cook until all the stock has been absorbed before adding more.
- Cook until rice is al dente (This will take 20-25 minutes. If the rice is a little hard, stir in a little boiling water until rice is cooked).
- Stir through the butter, parmesan and spinach and remove from heat. Season to taste. Serve immediately with more parmesan and butter to taste.
- Prep Time: 10
- Cook Time: 30
- Category: Vegetarian
- Method: stove top
- Cuisine: Mediterranean
