How To Cook Beetroot Risotto In The Oven

Melt butter in a big wok or saucepan add the onions and cook until soft but not coloured. Stir to combine then transfer to the oven to roast for 20 minutes. Bring to a simmer over high heat then reduce the heat to medium and cook covered until they are just tender when tested with a sharp knife or skewer depending on the size of the beetroot this could take anywhere from 40.

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Wrap the rest of the garlic bulb in foil and pop it in the oven to roast for about 40 mins.

How to cook beetroot risotto in the oven. Turn the heat to high and pour in the wine. Then using a gentle pressure from your thumb simply slide the skin off and discard. For the roast beetroot preheat the oven to 200c 180c fan gas 6.

Spread the beetroot over an oven tray and drizzle with vegetable oil and salt. Cook for 1 2 minutes or until. Preheat an oven to 200c.

Place on baking parchment on a baking sheet then bake in the oven for the final 7 mins until melted. Wash trim and peel the beetroot then cut into quarters. Stir in the risotto rice and thyme until coated in the oil and butter.

Pull 1 clove of garlic from the bulb and set aside. Toss 100g bag salad leaves with 1 tbsp balsamic vinegar 2 tbsp olive oil and seasoning. For more veggie options try our vegetarian lasagne vegetarian moussaka and more vegetarian recipes.

When beetroot is cool enough to handle rub off the skin and cut up into cubes. Try this beetroot risotto then check more beetroot recipes. Place the wrapped beets on a rimmed baking sheet to catch drips in case the beet juices leak.

Open the foil and allow the beetroot to cool until you can touch it. Add the rice and cook until opaque in other words when it becomes clear. Leave to roast for 45 minutes before removing from oven.