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Beetroot Risotto with ancient grains

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Rebel Recipe's Vegan Beetroot Risotto

"Beetroot beetroot oh how I love you! Your beautiful red juice and gorgeous earthy flavour, I’m such a fan, but you problably know that, right? Beetroot humus, beetroot flapjacks, beetroot curry and now beetroot risotto – it was only a matter of time eh?

This risotto is super special because I made it with a lovely mix of organic ancient grains (spelt, pearl barley, red lentils and green mung beans)  which adds a lovely variety of textures and flavours and also additional nutrition. You can of course make it with aborio rice but I do think this mix really enhances the flavour and definitely the texture.

I decided to make this delicious beetroot risotto for two reasons firstly because I’m supporting #OrganicSeptember (you can read about this in my previous post), so the guys at Mr Organic kindly sent me some of their delicious range of products which included some gorgeous beetroot powder from Of The Earth. It’s such a vivid red colour it inspired me to make a beautiful richly red beetroot risotto, again can out tell I’m going for maximum beetroot here!" 

Beetroot Risotto with Ancient Grains (Vegan)

Recipe

Serves: 2-3
Prep time: 30 minutes
Cook time: 30 minutes

Ingredients

  • 3 organic beetroots trimmed
  • 3 tbsp extra virgin olive oil
  • 1 onion finely chopped
  • 3 cloves garlic sliced thinly
  • 2 cups Mr Organic ancient grains or aborio rice
  • 1/2 cup red wine
  • 2 pints veg stock
  • Water if needed
  • 3 tsp beetroot powder (optional)
  • 2 tsp sea salt
  • Big twist black pepper
  • Squeeze lemon
  • 1/2 cup hazelnuts toasted.

Directions

  1. Firstly cook the beetroots by placing them in a saucepan of warm water, bring to the boil and then reduce to a simmer and cook until tender – Aprox 20-30 minutes. Remove from the pan and set aside.
  2. Add the onion and oil to a large frying pan and cook on a low heat for 10 minutes or so until the onion is nice and soft and caramelising.
  3. Next add the garlic and stir for a few minutes then add in the grains and stir throughly to coat all the grains.
  4. Poor in the wine and turn up the heat a little. Again stir to combine and let the wine cook off a couple of minutes.
  5. Add in 1 cup of your veg stock and continue to add a cup at a time when the grains look dry.
  6. After a couple of cups of stock, chop the beetroot into cubes and then stir throughly to mix into the rissoto.
  7. Continue stirring and adding stock for aprox 30 minutes until the grains are tender.
  8. Season well with salt, pepper, squeeze lemon and beetroot powder (optional)
  9. Top with lots of toasted hazelnuts.

 

The original recipe was taken from Rebel Recipe's amazing food blog here.

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