Creamy roasted beetroot and chive risotto
Ingredients
- 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
Instructions
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.
Nutrition Info (per serve)
Kilojoules 1510kJ
Calories 361cal
Protein 10g
Total fat 4g
–Saturated fat 1g
Carbohydrates 65g
–Sugars 14g
Dietary fibre 5g
Sodium 630mg
Calcium 70mg
Iron 2mg
Variations
Make it gluten free: Use gluten-free stock.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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