Get Help Online Resources Nutrition & Recipes Creamy Beetroot Risotto Ingredients (serves 4) 500g fresh beetroot 2 tbsp. Olive Oil 1 medium or large white onion, depending on preference 2 finely chopped or pureed garlic cloves 300g risotto rice 150ml dry white wine 700ml vegetable stock Knob of butter Salt and Pepper Parmesan, shaved Fresh dill to serve (optional) Method Preheat the oven to 180oC fan assisted. Cut the beetroot into quarters, lightly brush them with oil, and place in the oven on a baking tray. Roast for about an hour, or until soft. When the beetroot is ready, remove from the oven and set aside them to cool. Once cool, remove the skins and puree half with a hand blender, and finely dice the other half. Coat the bottom of a large plan with oil, melt the butter then add the onion and garlic and cook on a medium heat until softened. Add the rice and stir to coat the grains. Pour in half of the wine, wait for it to be absorbed, then pour in the other half. Add the beetroot puree to the stock, and start adding this to the rice one ladle at a time, allowing the rice to absorb the stock as you go. When the rice is al dente, stir in the diced beetroot and a bit of the cheese. Season to taste. Garnish with the shaved parmesan and a sprinkle of dill (optional). Serve immediately.