Beetroot and Brown Rice No-Stir Risotto
This is a mish-up of a few of my favourite risotto recipes. You can used pre-cooked beets or just throw fresh beetroot into the oven and cook until tender. After that, you add a few more ingredients then let it simmer away with no stirring. Bonus is the brown rice so extra nutrients...tick!
Ingredients
serves 4
takes 45 minutes to cook risotto but no stirring required
- 4-6 medium/large beetroots, scrubbed and diced into 2cm pieces
- extra virgin olive oil
- 1 large brown onion, peeled & roughly chopped
- 4-6 garlic gloves, peeled and roughly chopped
- 1 cup medium grain brown rice (I use a mix of wild, brown & black rice)
- 2 cups vegetable stock
- 1/2 block feta, crumbled or parmesan cheese, finely grated
- 1 small lemon, zested - optional but helps break through richness
- fresh picked thyme leaves and/or chopped parsely, to garnish
Method
- Heat oven to 180C
- Dice beetroot into 2cm pieces and throw into a baking dish with seasoning & generous amounts of olive oil. Bake for 20-30 mins until beets are tender.
- While beetroot is cooking, add a generous amount of olive oil to a large pan over a medium heat. Add the onion & garlic and cook stirring occasionally for about 10 minutes until soft and slightly brown.
- Add the rice and cook, stirring gently for 5 minutes or until grains are toasted & fragrant.
- Reduce the heat to low, add the cooked beetroot, stock & 2 cups of water. Simmer uncovered for about 30-45 minutes, until most of the liquid has been absorbed.
- Grate in some lemon zest if using, & break the feta into the risotto, then check your seasoning. Give it final stir and serve with fresh herbs on top. Enjoy!
This is beautiful. Thanks for the recipe ❤️
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