Creamy Earthy Beetroot Risotto

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Ingredients (For One)

  • Two Garlic Cloves, Finely Chopped
  • 1/2 Leek, Finely Chopped
  • Risotto Rice
  • Vegetable Stock
  • Cooked Beetroot, Finely Chopped Or Blended
  • 2tbsp Reduced Fat Crème Fraiche
  • Fresh Black Pepper
  • 25g Grana Padano, grated

Method

  1. Place the garlic and leek in a large saucepan
  2. Allow to cook for a few minutes, so the leek starts to soften, before adding the risotto rice
  3. Add a little vegetable stock and allow to start to reduce
  4. Add the beetroot and keep cooking, adding a little more stock as needed
  5. When halfway through cooking, so the rice is a little soft on the outside but still crunchy on the inside, add the crème fraiche and black pepper
  6. Add the grana padano and finish cooking

Eating And Storage Tips

If you want to keep this risotto being much more red then hold off with the crème fraiche and instead put a spoonful of it on top of the risotto at the end. Adding it in like I did makes it a little more pink than red but allows for the rice to take on some of that creaminess as well.

Want to add some extra vegetables or textures too it? I added some asparagus next to mine but you can absolutely add something like toasted hazelnuts crushed on top too. Something like fresh peas would also add a little bit more texture, a gentle bite and pop of vibrancy but I probably would again have them on the side rather than mixed through. For extra flavour things like sage would also work very well, even though you might often think of it as a better pairing for a butternut squash risotto.

Pop it with some side salad or even something like a slice of garlic bread for a more summer feel or to help make this dish go further as well. If you put it with a decent side salad you can make this recipe serve two without increasing the ingredient quantities.

You absolutely can have this as leftovers, just pop into a fridge friendly container when cooled, and have it the next day. I am always a little uncertain about reheating risotto in the microwave as it can sometimes go a little bit claggy but with the beetroot it shouldn’t get like that.

@danniilowe

If I didn’t add the crème fraiche through it this beetroot risotto would have packed such a colour punch but instead it packs creamy and flavourful punches instead. – Finely chop two cloves of garlic and half a leek and place in a saucepan – Allow to cook for a few minutes before adding the risotto rice – Add some vegetable stock and allow to start cooking – Add some blended cooked beetroot and keep cooking, adding a little more water as needed – When halfway through cooking add some crème fraiche and freshly cracked black pepper – Add some grana padano and finish cooking #food #cooking #cookingvideo #cookwithme #cookingwithme #simplerecipe #quickrecipe #quickfood #comfortfood #cookingathome #fypfood #foodiesoftiktok #homecook #homecooking #simplefood #foodiesofinstagram #mealswithme #recipesoftiktok #recipe #easyrecipe #dinner #dinnerideas #quickrecipes #risotto #vegetarian #vegetarianrecipe #foodtok

♬ original sound – DanniiLowe – DanniiLowe