Since the 19th century, beetroot is used as an alternative to sugar (in cookies and cakes). After all, beetroot has the highest sugar content among vegetables. In this edition, our expert chef cooks up a quick and healthy risotto using beetroot.
Beetroot Risotto with Goat Cheese and Rucola
Recipe by: Biren Hore, chef, Potluck
Preparation time: 20 minutes
Parmesan cheese: 50g White wine: 40ml + 20 ml
Cream: 60ml Butter: 30g
Rucola: 20g Beetroot: 50g
Goat cheese: 15g Garlic: 2 cloves minced
Onion: ½ onion (finely chopped) Arborio rice: 70g
Stock: 100ml Olive oil: 100ml
Black pepper: To taste Roast beetroot puree: 50g
Thyme leaves: 1g Rocket leaves: 15g
Heat olive oil in a heavy-bottomed pan.
Add the garlic and onion and cook till translucent.
Saute this mixture as you add 40ml wine to it.
Add the rice and fry till it turns slightly golden.
Add the stock, one ladle at the time. Season with salt as you go along.
Add additional stock if needed. Keep stirring to make sure the mixture doesn’t burn at the bottom.
Add beetroot puree and cook the rice well.
Add solid butter and keep mixing, as the risotto gets smooth and creamy.
Once the risotto is ready, sauté it with beetroot, wine, cream, butter and cheese in olive oil.
After 2 to 3 minutes, add goat cheese and rucola.
Adjust seasonings and garnish with rocket leaves. Serve the dish hot.