Beetroot Risotto

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Beetroot Risotto is a great alternative to traditional roast vegetables and suits a number of side effects.

Beetroot Risotto

Rated 5.0 stars by 1 users

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Author

Centre For Cancer Nutrition

For dry mouth & throat: Add extra liquid to loosen and moisten the risotto even further. You could even use full fat plain yoghurt.

For nausea and metallic taste: Let the risotto cool to room temperature before eating.

For loss of weight: Stir through cream or yoghurt just before serving. Add some protein like chicken or turkey meatballs.

For loss of taste: Add a couple of teaspoons of miso paste to the stock and dissolve. A bit of extra parmesan cheese wouldn't go astray wither. You could also add a little chilli to get the tongue involved in the experience.

Ingredients

100g butter, divided
1 onion, finely chopped
1 clove garlic, finely chopped
1½ cups Arborio rice
½ cup white wine
5 cups (1.25L) vegetable stock, heated
150g pre-cooked beetroot, roughly mashed
⅓ cup parmesan cheese
Zest & juice of 1⁄2 a lemon
Fresh thyme leaves
Salt & pepper to taste

Directions

Place a medium sauté pan over a medium heat and add half the butter. Stir in the finely chopped onion and sweat for 5 minutes until translucent. Then add the garlic and risotto rice, stir for 2 minutes to lightly toast.
Add the Ad the white wine to the pan and reduce for one minute, allowing the alcohol to burn off and the liquid to be absorbed.
Begin to add the hot vegetable stock to the rice one ladle at a time until absorbed. Continue this process until the stock is finished and the rice is cooked. Stirring breaks down the starch in the rice to produce a perfectly creamy consistency.
Stir through the mashed beetroot and allow to warm through. Finish with stirring through the remaining butter, parmesan, thyme, lemon juice and zest, salt and pepper. Serve on its own or make some meatballs to add protein to the meal.

Recipe Video

Recipe Note

To make the recipe vegan, use vegan butter to replace the dairy butter and nutritional yeast to replace the parmesan cheese. Keep in mind the nutritional yeast quantity will be much less. Add a little at a time and keep tasting until you reach the desired taste.