Meat Free Monday has been a trend over the past few years, and is about reducing your carbon footprint and improving health. Either way, meat-less meals are pretty common in my house. For one thing it's also a little easier on the wallet, and best of all, you don't need to compromise on flavour. Though risotto is relatively quick and easy to prepare, it does require a lot of attention. Stirring at least every minute to make sure there's enough liquid and it's not catching on the bottom, so don't wander off. People often think that risotto is full of cream, but that creamy silky flavour actually comes from the knob of butter that is added right at the end and stirred through the al dente rice.
Beetroot are ridiculously affordable at the moment, I got a bag of 6 for $1.49. This recipe uses roasted beetroot, so to make this most efficient prepare a day or two ahead. If you're using the oven for something else, simply pop the oiled and salted beetroot in the hot oven for an hour or so while it's already in use. Keep it simple and leave the skins on - they rub off easily once cooked.
Ingredients (Serves 4):
- 4 medium sized beetroot - tennis ball sized, or equivalent
- olive oil and salt, to roast
- 1 onion, diced
- 2 zucchini, diced
- 2 tbsp olive oil
- 1 tbsp fresh thyme (or 1 tsp dried)
- 2 cloves garlic, crushed
- 1 1/2 cups arborio rice*
- 1/2 cup red wine
- 6 cups vegetable stock - chicken stock can be used, but it will no longer be vegetarian.
- 1 handful of spinach or silverbeet, finely chopped
- 40 grams butter
- 180 grams feta
- Fresh thyme and olive oil, to serve
Method
In advance, preferably sometime when the oven is already in use, roast the beetroot for 1 hour at 180 degrees celsius. Without peeling, simply place in an ovenproof dish, drizzle with oil, sprinkle salt, and place in the oven. Test with a sharp knife. Set aside to cool. Can be stored in the fridge for up to four days.
Use your hands to gently peel the skins away from the cooked beetroot. Place three beetroot in a food processor, or blender, with 2 cups of stock, puree till smooth. Pour this mix into a medium sized saucepan, along with remaining stock, and turn on to a low heat. Dice the remaining beetroot into 2 cm cubes.
In a large heavy based fry pan, heat 2 tbsp olive oil on a low to medium heat. Add the onion and zucchini. Sauté, stirring for 3 - 5 minutes till vegetables are softened. Add garlic and rice, continue stirring for another minute. Add the wine, and stir until nearly all evaporated, or absorbed. Then add a couple of ladles of the beetroot stock mixture.
Stir, wait, add more liquid, repeat, is the process required to cook this. As the liquid absorbs, add another ladle. Keep stirring frequently. Once nearly all of the liquid is absorbed add the chopped spinach and remaining beetroot.
Test a spoonful of the rice, it should be al dente, cooked, but still a little firm in the middle, if so, remove from the heat, and stir through the butter. Season with salt and pepper if required - this will ultimately depend on how much salt was in the stock you used. Set aside for a minute while you get the feta out of the fridge and gather some bowls.
Spoon the risotto into the bowls and crumble feta over the top. Sprinkle with thyme, and drizzle a little olive oil over the top.
*Arborio rice is an Italian short grain rice, specifically for risotto, or rice pudding. You could also use Carnaroli, Maratelli or a short grain white rice. This recipe can easily be halved or doubled, and leftovers are pretty tasty too.
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| Beetroot Cake |
If you're looking for more ideas with beetroot, try my beetroot chocolate cake with cream cheese icing. It's a great way to sneak in extra vegetables!
