Creamy Beetroot Risotto
by Tarla Dalal
Risotto is a cheesy rice preparation that is now popular all over the world. In this fantabulous version, the risotto is embellished with grated beetroot and onions, which give a yummy taste and vibrant red colour to it.
A dash of thyme gives the Creamy Beetroot Risotto a tongue-tickling flavour while ingredients like vegetable stock and milk together with loads of cheese give it a luxuriant mouth-feel.
Do not add all the vegetable stock together. Add it 1/2 cup at a time, and continue to add once it is absorbed. Make sure you serve the risotto immediately because any dish with cheese has a tendency to get chewy after a while.
Try other recipes like Risotto Balls with Pizza Sauce and Creamy Mushroom Risotto .
Creamy Beetroot Risotto recipe - How to make Creamy Beetroot Risotto
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1/4 cup fresh cream
1 cup grated beetroot
3/4 cup arborio rice , washed and drained
2 tbsp butter
1/2 cup chopped onions
1 1/2 tbsp finely chopped garlic (lehsun)
salt to taste
3 1/2 cups vegetable stock
1/2 cup milk
1 1/2 tsp dried thyme
3/4 cup grated processed cheese
- Method
- Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
- Add the garlic and sauté on a medium flame for a few seconds.
- Add the rice and sauté on a medium flame for 2 minutes.
- Add the salt and mix well.
- Add ½ cup of vegetable stock, mix well and cook on a medium flame for 2 minutes or till the vegetable stock gets evaporated, while stirring occasionally.
- Repeat step 5 with the remaining 3 cups of vegetable stock.
- Add the beetroot, milk and thyme, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Switch off the flame, add the fresh cream and cheese and mix well.
- Serve immediately.
| Energy | 195 cal |
| Protein | 6.1 g |
| Carbohydrates | 9.4 g |
| Fiber | 1.7 g |
| Fat | 14.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 534.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 22.5 mg |
| Folic Acid | 6.9 mcg |
| Calcium | 232.6 mg |
| Iron | 1.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 75.8 mg |
| Potassium | 99.9 mg |
| Zinc | 0.4 mg |
This recipe is so unique of combining beetroot with risotto , the creaminess makes it more tasty and delicious.I served this with pasta and garlic bread.