favorite
print
rate
Serves
US | Metric
Ingredients
  • 250 g risotto rice
  • 200 g riced beetroot (either use a food processor or grated, then chop finely)
  • 2 celery sticks, finely diced
  • 1 onion, finely diced
  • 1 large glass rose wine
  • 2 cloves garlic, finely chopped
  • 1 handful of lemon thyme
  • 100 g grated parmesan
  • 1 tbsp red pesto
  • 1½ pints, good quality chicken or veg stock
  • 1½ tbsps butter
  • 1 tbsp olive oil
  • 1 lemon
  • 1 tsp salt
  • Cracked black pepper
  • 2 Scallops per person remove the roe.
  • Goats cheese for crumbling (optional)
  • Extra virgin olive oil for drizzling
Beetroot Risotto with Pan Seared Scallops Beetroot Risotto with Pan Seared Scallops
Beetroot Risotto with Pan Seared Scallops

Beetroot works really well in this summer risotto; not only does it give an earthy flavour but also a beautiful red colour. I decided to use a rose wine with this rather than my usual white in risotto, just for added sweetness and colour. Topped with pan fried scallops and crumbled goats cheese.


You can make the risotto without the scallops and instead crumble over the goat’s cheese and some crushed walnuts as vegetarian alternative.

Prep 20 minutes
Total 35 minutes

Method:

  • Heat a tablespoon of olive oil and butter in a pan then add the onion and celery, gently cook until softened but not browned, this will take around 15 minutes.
  • Add the garlic and cook for a further 2 minutes, then add the rice.
  • Cook the rice until it is translucent, then pour in the wine. Keeping a moderate heat let the wine reduce then start to ladle in the hot stock, a little at a time, stirring the rice as you go. Add more stock each time it reduces down.
  • After 2 ladles of stock add the pesto and stir.
  • It is cooked when the rice still has a slight bite, this will take around 20 minutes.
  • After around 15 minutes of cooking add the beetroot, some thyme leaves and a squeeze of half a lemon.
  • Keep stirring and adding stock until rice is cooked.
  • Season with salt and pepper stir and turn off the heat, sprinkle over the parmesan and add ½ Tbsp. butter. Pop the lid on and let it rest for a few minutes.
  • In the meantime, heat a drizzle of oil in a frying pan, you can use olive oil but I used rapeseed. Season the scallops and place into the pan, cook for around 1-2 minutes each side, try not to move them around too much as you want a caramelised browned edge.
  • Back to the rice, open the lid and stir the parmesan and melted butter into the risotto; you are ready to bowl up.
  • Place a good portion of rice into a bowl, crumble over goat’s cheese, and sprinkle on some thyme leaves. Then place the scallops over the top and drizzle over a glug of extra virgin olive oil. Finally go sit and eat it in the sunshine.



I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Beetroot Risotto with Pan Seared Scallops

Beetroot works really well in this summer risotto; not only does it give an earthy flavour but also a beautiful red colour. I decided to use a rose wine with this rather than my usual white in risotto, just for added sweetness and colour. Topped with pan fried scallops and crumbled goats cheese.


You can make the risotto without the scallops and instead crumble over the goat’s cheese and some crushed walnuts as vegetarian alternative.

favorite
print
rate
Prep 20 minutes
Total 35 minutes
Serves
US | Metric
Ingredients
  • 250 g risotto rice
  • 200 g riced beetroot (either use a food processor or grated, then chop finely)
  • 2 celery sticks, finely diced
  • 1 onion, finely diced
  • 1 large glass rose wine
  • 2 cloves garlic, finely chopped
  • 1 handful of lemon thyme
  • 100 g grated parmesan
  • 1 tbsp red pesto
  • 1½ pints, good quality chicken or veg stock
  • 1½ tbsps butter
  • 1 tbsp olive oil
  • 1 lemon
  • 1 tsp salt
  • Cracked black pepper
  • 2 Scallops per person remove the roe.
  • Goats cheese for crumbling (optional)
  • Extra virgin olive oil for drizzling

Method:

  • Heat a tablespoon of olive oil and butter in a pan then add the onion and celery, gently cook until softened but not browned, this will take around 15 minutes.
  • Add the garlic and cook for a further 2 minutes, then add the rice.
  • Cook the rice until it is translucent, then pour in the wine. Keeping a moderate heat let the wine reduce then start to ladle in the hot stock, a little at a time, stirring the rice as you go. Add more stock each time it reduces down.
  • After 2 ladles of stock add the pesto and stir.
  • It is cooked when the rice still has a slight bite, this will take around 20 minutes.
  • After around 15 minutes of cooking add the beetroot, some thyme leaves and a squeeze of half a lemon.
  • Keep stirring and adding stock until rice is cooked.
  • Season with salt and pepper stir and turn off the heat, sprinkle over the parmesan and add ½ Tbsp. butter. Pop the lid on and let it rest for a few minutes.
  • In the meantime, heat a drizzle of oil in a frying pan, you can use olive oil but I used rapeseed. Season the scallops and place into the pan, cook for around 1-2 minutes each side, try not to move them around too much as you want a caramelised browned edge.
  • Back to the rice, open the lid and stir the parmesan and melted butter into the risotto; you are ready to bowl up.
  • Place a good portion of rice into a bowl, crumble over goat’s cheese, and sprinkle on some thyme leaves. Then place the scallops over the top and drizzle over a glug of extra virgin olive oil. Finally go sit and eat it in the sunshine.



I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com