Recipe Of The Month – Creamy Summer Beetroot Risotto – July ’21
Creamy Summer Beetroot Risotto (V, GF)
By Published: July 12, 2021
- Yield: serves 4
- Prep: 5 mins
- Cook: 30 mins
- Ready In: 35 mins
A beautiful vibrant risotto inspired by a recipe from earthofmaria.com
Ingredients
- 200 grams beetroot peeled
- 1.25 litre vegetable stock
- 250 grams risotto rice
- 1 medium onion
- 4 tbsp coconut milk
- 200 grams broad beans removed from pods
- 4 cloves garlic finely chopped
- 1 tsp ground ginger
- 1 tsp ground coriander
- a handful spring onions chopped
Instructions
- Place peeled beetroot in a saucepan of water and bring to the boil. cook until tender, remove from the heat and drain.
- Begin the risotto by adding the onion to a hot pan with a glug of oil and stir until tender. Add the garlic, ground coriander and ground ginger and sauté until fragrant.
- Add the risotto rice with a couple of Tbsp of stock and stir until rice is translucent and coated in spices.
- Start pouring in the vegetable broth, around 1/2 a cup at a time on a low heat. Stir frequently until all the broth is absorbed before pouring in more.
- Once you finish adding all the broth, stir in the coconut milk and broad beans. .
- Using a hand held blender, whizz the beetroot together with some water and add to the risotto at the last minute. Season to taste with salt and pepper, then serve immediately with spring onions and some fresh herbs of choice.
