Easy Baked Beetroot & Goats Cheese Risotto

31 01 2011

Did you hear that people? Baked. Not Stirred. Get excited.

This was originally going to be a book recipe, but my dear friend Kate mentioned the other day that she has a gorgeous new Le Creuset Christmas-present-pot just waiting to be christened so I thought it only fitting that I get this NO-STIR risotto recipe out to her asap.

The only other thing to add is that though not many things in life are just plain black or white, and ones relationship with beetroot does usually seem to be clearly categorised as either love or hate. If it’s the former, enjoy the final result of a gorgeously gooey pink risotto. If not, where you see beetroot, say butternut instead and you should be good to go.

One more aside – I tested this on our betroot-allergic friend Traff and even he admitted ‘that rice and purple stuff really was rather nice, but it must have been fluke’, so there you go, fluke or not it’s pretty yummy.

Serves 4 | Preparation time 10 minutes | Cooking time 30 minutes (20 just sitting in the oven!)
WHAT YOU’LL NEED
6 fresh beetroot heads / about 500g
2 Tbsp olive oil
1/2 Tbsp butter
1 onion, finely chopped (I prefer red)
1 cloves garlic, finely chopped
1 cup arborio rice (risotto rice) / about 250g
Half a cup white wine / about 125ml
700ml vegetable stock
Quarter cup grated parmesan
1 roll of goats cheese (about 125g)
4 Tbsp sour cream / mascarpone
Handful chopped fresh dill

WHAT TO DO
1. Pre-heat oven to 180C.
2. Peel and trim the beetroots and cut into large wedges. Microwave on high for 8 minutes then transfer to a foil-lined baking tray, toss with 1 tbsp olive oil, season with salt and pepper, and cook for a further 30 minutes or until tender.
3. Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid (enter Kate’s hot aubergine-coloured pot!). Add in the onion and garlic, then cook for 3-5 mins until it starts to go a light golden brown.
4. Stir in the rice until well coated with the butter and oil, add the white wine, simmer for 5 mins.
5. Add the stock, stir again, cover and place in the oven. Cook for 20-25 mins until the rice is soft and the liquid has all been absorbed (risotto SHOULD seem slightly stodgy).
6. Remove the beetroot from the oven. Blend ¼ of it to make a purée, then chop the rest into small pieces. (My blender was broken so I did the best I could with a fork, either way it all tastes the same!)
7. Add most of the Parmesan, crumble in the goats cheese, the beetroot purée and chopped beetroot to the risotto and serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.

Notes
*It’s a VERY good idea to use kitchen gloves when peeling the beetroot if you don’t want your hands to get stained pink
*If using butternut you might need slightly less time in the oven, just check it’s ready by pricking with a fork and if the fork comes away easily remove from the oven.
*If you don’t have an oven proof pan with a lid don’t be put off baked risottos forever, you can fry the ingredients in a normal stove-top pan and then add rice and stock mixture to a casserole dish with a lid and bake from there.



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10 responses

31 01 2011
Linda

This is my kind of recipe! Going to try this tonight I think :-)

31 01 2011
afoodieliveshere

Yay, enjoy!! :)

31 01 2011
nina

Beetroot, risotto and goat’s cheese, you are definitely pushing on all the right buttons here. Looks lovely too!

PS. On Thursday coming, I am starting a slot on RSG called Kuber Kook where I will focus on SA food bloggers and their recipes. Do you mind if I feature your work in one of the slots. If it is OK with you, I will let you know when and what I will feature!!

31 01 2011
afoodieliveshere

Hi Nina, I’d be honoured, thanks so much for thinking of me! Can’t wait to see how it turns out, good luck! Have a very happy Monday. Cheers, Sarah

31 01 2011
Kate

I want to print this out and make kitchen art out of this beautiful, dedicated post!!!!! I am seriously putting this on the menu for while my mom is here. Thank you SO much! And thank you also for giving Aubergine LC her proper props.

3 02 2011
Marisa

OOOh yes! I’m definitely a beetroot lover – can’t for the life of me figure out why I’ve never thought to use it in a risotto though. Clearly the situation needs to be remedied asap. Like the fact that this is baked in the oven as well – no mess, no fuss.

25 03 2011
Links: Cooking « The things we do

[...] Markets and I remembered seeing a beetroot baked risotto recipe on Pip’s list: this Easy Baked Beetroot and Goats Cheese Risotto from A Foodie Lives Here. We used feta instead of goats cheese and didn’t puree the beetroot [...]

24 08 2011
:: Because We Are All Busy : 15 Rad Recipes For Baked Risotto | meetmeatmikes

[...] Baked Beetroot and Goats Cheese Risotto via A Foodie Lives Here //// here [...]

18 05 2012
Mushroom and Truffle Oil Risotto « afoodieliveshere

[...] oil, I hope you’ll all forgive me. Also, I haven’t featured risotto on my blog since my Baked Beetroot and Goats Cheese version early last year, and though you can find it with Lemon & Asparagus and as a baked [...]

2 07 2012
Pan-seared Salmon with Beetroot Fritters & Horseradish Sauce « afoodieliveshere

[...] of course, there are many occasions when said faffing has been completely worth it, like this Baked Beetroot & Goats Cheese Risotto, or this Beef Fillet and Warm Beetroot Salad. And, now, I am rather pleased to add this little [...]

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