Works a charm in the oven!

This flavourful risotto is simply baked in the oven, so there is no need to spend lots of time at the stove stirring.

Serves: 4 people

Prep: 10 min

Cooking time: 1h 15 min 

Ingredients:

• 500 g fresh beetroot
• 2 tbsp extra virgin olive oil
• knob of butter
• 1 onion, finely chopped
• 250 g risotto rice
• 150 ml white wine
• 700 ml hot vegetable stock
• handful grated parmesan
• 4 tbsp soured cream
• handful chopped dill
• salt
• pepper

Method:

• Heat oven to 180°C/fan 160°C/gas 4.
• Peel and trim the beetroots and cut into large wedges.
• Place on a large sheet of foil on a baking sheet. Season it with 1 tbsp olive oil, salt and pepper.
• Roast beetroot for 1 hour until they are soft.
• Heat 1 tbsp of olive oil with the butter in an ovenproof pan with a lid.
• Add onion and garlic, sauté for 3-5 mins until translucent.
• Stir in the rice until well coated with the butter and oil.
• Add white wine, then let the mixture bubble away for 5 mins.
• Stir well, then pour over the stock. Stir again, cover and place in the oven.
• Cook for 15 mins until the rice is soft.
• Remove the beetroots from the oven.
• Using a hand mixer make a purée from ¼ of beetroot.
• Chop the remaining beetroots into small pieces.
• Stir most of the parmesan, the beetroot purée and chopped beetroot through the risotto.
• Serve with soured cream dolloped over and the dill and extra parmesan scattered on top.
• Enjoy!