About this recipe:A recipe that uses a whole beetroot, the red and green parts. Beetroot is simmered with risotto rice, before being seasoned with Cheddar and Parmesan cheeses.
1 beetroot, peeled and quartered
75g beetroot tops (green leaves on the beetroot), stems trimmed
500ml vegetable stock
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
200g Arborio risotto rice
225g mature Cheddar cheese, grated
salt and pepper to taste
4 tablespoons grated Parmesan cheese
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Method Prep:20min › Cook:30min › Ready in:50min
Place the beetroot and tops in a liquidiser or food processor and pulse until finely chopped.
Bring the water and stock to a simmer in a large pot over medium-low heat.
Heat the olive oil in a large saucepan over medium-high heat; cook and stir the onion in the oil until tender, about 3 minutes. Add the rice; cook and stir another 2 minutes. Mix in the beetroot and beetroot tops mixture, cooking another minute. Pour in the stock mixture 250ml at a time, allowing the liquid to be absorbed before adding each batch, stirring continually; reduce heat to medium and simmer 20 minutes. Stir in the Cheddar cheese. Season with salt and pepper. Continue stirring until creamy and thick, about 3 minutes more. Serve with Parmesan cheese.