This healthy beetroot recipe is perfect for winter afternoons

Beetroot is a healthy substitute for sugar. Here’s an easy way to make a nutritious dish using it

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

Serves: One

Ingredients for beetroot risotto (Photo: Aalok Soni/HT)

Ingredients:

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

Chef Biren Hore (Photo: Aalok Soni/HT)

Method

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.