Beetroot and toasted Pine nut Risotto Beetroot and toasted Pine nut Risotto
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Prep 35 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 400 g of aborio rice
  • 100 ml of vegetable stock
  • 100 ml of white wine
  • 100 g of finely diced white onions
  • 2 smashed garlic cloves
  • 2 sprigs of thyme
  • 50 g of butter
  • 100 ml of cream
  • 100 g of finely diced red beetroot
  • 100 g of rough chopped bettroot
  • 100 ml of vegetable stock
  • 50 g of butter
  • 100 g of pinenuts
Beetroot and toasted Pine nut Risotto

This autumnal dish can be adapted according to the season, by substituting the beetroot with asparagus and finishing with fresh lemon zest the dish becomes a lovely summer starter.

Risotto Method:

In a large saucepan, place in the butter, the white onions,

garlic cloves,  stir until soft, add the

thyme and the risotto then the white wine & the vegetable stock, and

constantly stir,  the aborio rice should

swell in size when it is cooked and absorb the liquid. Remove the stems of the thyme.

Pour the risotto out onto a baking tray and allow to cool.


 Beetroot Puree Method:

Place the diced beetroot into a pan and add the vegetable

stock and simmer on a low heat, once the beetroot is soft, blend in a food

processor until smooth.

Toast the pinenuts in a non- stick pan until coloured and

allow to cool.

Beetroot and toasted Pine nut Risotto Beetroot and toasted Pine nut Risotto
favorite
print
like
Beetroot and toasted Pine nut Risotto

This autumnal dish can be adapted according to the season, by substituting the beetroot with asparagus and finishing with fresh lemon zest the dish becomes a lovely summer starter.

Prep 35 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 400 g of aborio rice
  • 100 ml of vegetable stock
  • 100 ml of white wine
  • 100 g of finely diced white onions
  • 2 smashed garlic cloves
  • 2 sprigs of thyme
  • 50 g of butter
  • 100 ml of cream
  • 100 g of finely diced red beetroot
  • 100 g of rough chopped bettroot
  • 100 ml of vegetable stock
  • 50 g of butter
  • 100 g of pinenuts

Risotto Method:

In a large saucepan, place in the butter, the white onions,

garlic cloves,  stir until soft, add the

thyme and the risotto then the white wine & the vegetable stock, and

constantly stir,  the aborio rice should

swell in size when it is cooked and absorb the liquid. Remove the stems of the thyme.

Pour the risotto out onto a baking tray and allow to cool.


 Beetroot Puree Method:

Place the diced beetroot into a pan and add the vegetable

stock and simmer on a low heat, once the beetroot is soft, blend in a food

processor until smooth.

Toast the pinenuts in a non- stick pan until coloured and

allow to cool.