When I tweeted and instagramed this picture last week, it had a great reaction and people asked for the recipe – so here it is. I apologise in advance for the mess it will create in your kitchen – the good news is nothing seems to have been stained beetroot forever!
Baked Beetroot Risotto
22 pro points – 11 per serving
300g fresh beetroot
4 tsp rapeseed or olive oil
10g unsalted butter
1 red onion – finely chopped
1 garlic clove – crushed & finely chopped
120g risotto rice
500 ml vegetable stock
1 tbsp half-fat creme fraiche
handful of dill – finely snipped
Preheat oven to 180°c / 350°f / gas mark 4
Peel the beetroot and cut into wedges, spread over a baking tray. Coat the wedges with half of the oil & sprinkle with salt.
Bake in the oven for 45 minutes or until soft and blitz to a puree.
Heat the remaining oil and butter in a frying pan, softened the onion and garlic.
Add the risotto rice and beetroot, stir until combined.
Spoon the mixture into an oven dish and gradually add the vegetable stock – stir to combine.
Cover and bake in the oven for 25 minutes or until the liquid is all absorbed.
Finely grated 10g of the parmesan and stir through, snip in half of the dill and season to taste.
Serve with a green salad and top with the remaining parmesan, dill and creme fraiche.