Baked beetroot risotto
Lots of people find making risotto a bit challenging or time-consuming, particularly the stirring part. Most of the cooking of this baked beetroot risotto is done in the oven, so you can concentrate on your main dish or salad. And honestly, the risotto tastes as if it was cooked using the traditional method. Serve it as a side dish with grilled meat/fish or as a main with a crispy salad.
Ingredients
Method
- Set the oven temperature to 200°C.
- Peel the beets, cut them into quarters, then thinly slice them. Peel and finely chop the onions, mince the garlic.
- In a saucepan, bring the vegetable stock to the boil, then gently simmer. Don’t turn off the heat!
- Heat the butter and olive oil in a heavy-based, oven-proof saucepan, then sauté the onion and garlic until soft.
- Add the beetroot slices and thyme leaves, cook gently for 5 minutes.
- Add the rice, stir for 2 minutes and pour in the rose.
- When the wine is completely absorbed, add 200 ml of the hot vegetable soup and bring to the boil. When the edges are bubbling, cover the pan with a lid, put it in the oven. 10 minutes later add the reaming stock and bake for 5 more minutes.
- Taste it – it shouldn’t be too soft, but have a little bite (al dente). If it’s right, remove the dish from the oven, stir in the mascarpone and grated cheese. Rest under cover for 5 minutes, before serving.