Beetroot Risotto with Ricotta and Lemon Thyme
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
603 kcal
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Course
Main Course
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Cuisine
Italian
Beetroot Risotto with Ricotta and Lemon Thyme
Description
This Beetroot Risotto combines cooked beetroot and its reserved juice with risotto rice cooked in a mixture of butter, olive oil, sautéed red onion, garlic, and lemon thyme. The rice is slowly simmered with wine and vegetable stock, gradually absorbing the liquid until tender and al dente. The reserved beetroot juice adds color and subtle sweetness near the end of cooking. Parmesan cheese contributes a salty depth while cold butter adds silkiness. The risotto is served with spoonfuls of ricotta cheese for a creamy contrast. Lemon thyme's citrus notes complement the earthiness of beetroot, creating a balanced dish with a rich color and smooth texture.
Cooked beetroot can be purchased pre-cooked in packets or canned (preferably without vinegar). Homemade ricotta is used here, but store-bought ricotta can substitute. The risotto takes about 20 minutes of gradual stock addition and stirring for proper texture. This recipe makes a vibrant, flavorful risotto suitable as a main or an accompaniment to other dishes.
Ingredients
- 14 oz beetroot see notes, cooked
- 1 red onion
- ½ tick butter
- 2 tablespoon olive oil
- 2 garlic cloves
- ½ teaspoon salt
- 1 ½ cups risotto rice
- 2 lemon thyme or normal thyme, sprigs
- ½ cup wine (red or white)
- 3 cups vegetable stock
- 1 tablespoon butter cold
- ⅓ cup Parmesan Cheese grated
- 4 tablespoon ricotta cheese see notes
Instructions
- Start by preparing the beetroots. Reserve the liquid that the beetroots came in and then chop each beetroot into small chunks. Set the beetroot and the juice aside.
- Peel and finely chop the onion.
- Put the butter into a heavy based pan, add the olive oil and place over a medium heat.
- Add the onions and cook for 5 minutes until soft.
- Crush in the garlic and the salt and cook for a further 2 minutes.
- Add the risotto rice and stir to coat in the butter.
- Sprinkle over the thyme and then cook for a minute or so until the edges of the rice are starting to look translucent.
- Pour in the wine and allow it to sizzle away.
- Add a ladleful of the stock and stir the risotto to prevent it from catching. Allow this liquid to be absorbed and then add another ladle of stock. Continue adding and stirring until until the rice is cooked to al dente and the liquid has all been absorbed. This is usually about 20 minutes.
- Pour in 70ml of the reserved beetroot juice and add the chopped beetroot. Place over a low heat and stir gently until the rice is a perfect pink colour and the beetroot is heated through.
- Remove from the heat and stir through the remaining butter and the parmesan.
- Place the lid on the risotto pan and leave it for 3-4 minutes.
- Give it a final stir and then serve immediately, with a tablespoon of ricotta sprinkled over and a garish of fresh thyme leaves.
Notes
- Cooked beetroot from packets or tins (in water, not vinegar) can be used.
- Ricotta cheese can be homemade or store-bought.
- Use fresh lemon thyme or regular thyme sprigs according to availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 76g | 25% |
| Protein | 11g | 22% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 49mg | 16% |
| Sodium | 1348mg | 56% |
| Potassium | 478mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 980IU | 20% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 161mg | 16% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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