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
  1. Heat oven to 180C
  2. 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. 
  3. 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.
  4. Add the rice and cook, stirring gently for 5 minutes or until grains are toasted & fragrant.
  5. 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.
  6. 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!

Comments

  1. This is beautiful. Thanks for the recipe ❤️

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