Creamy roasted beetroot and chive risotto
(at time of publication)
- 5 medium (600g) beetrootbeetsX, trimmed
- 3 cups salt-reduced chicken stock
- 2 teaspoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 ¼ cups arborio rice
- ⅔ cup (160ml) red wine
- 2 tablespoons reduced-fat sour cream
- 2 tablespoons chopped fresh chives, plus extra, to garnish
1 Preheat oven to 180ºC. Place beetroot on a large baking tray and cover with foil. Roast for 1 hour or until tender when pierced. Set aside to cool then peel with gloved hands to prevent staining. Cut in 1cm cubes.
2 Meanwhile, pour stock into a medium-sized saucepan over a high heat and bring to the boil. Reduce heat to very low and keep at a gentle simmer.
3 Heat oil in a large heavy-based saucepan over a medium-high heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add garlic and cook, stirring, for 1 minute.
4 Add rice. Stir until rice is evenly coated in oil. Add wine. Cook until wine has reduced by half. Add a ladleful of stock (about 1/2 cup) to rice. Cook, stirring, until most of the stock has evaporated before adding another ladleful.
5 When all the stock has been added and rice is tender (this will take about 20-30 minutes) remove risotto from heat. Add beetroot. Cover and let stand for 5 minutes. Stir through sour cream and chives. Garnish with extra chives and serve immediately.
Make it gluten free: Use gluten-free stock.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 1g
Dietary fibre 5g
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