A delicious and special risotto made from a mix of ancient grains- made even better with the addition of fresh beetroot. Tasty and completely more-ish!
Beetroot oh, how I love you!
Your beautiful red juice and gorgeous earthy flavour, I’m such a fan, but you probably know that, right? Beetroot humus, beetroot pancakes, 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 arborio rice, but I think this mix really enhances the flavour and definitely the texture.
I made this delicious beetroot risotto for two reasons firstly because I’m supporting #OrganicSeptember, 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!
And the other reason was that our lovely friend Ben was coming for dinner–we had a lovely night, chatted, ate risotto and planned some recipe videos which we’ll be making in a few weeks time.
I’m so excited! What do you think I should make first? Sweet or savoury…. hmm decisions.
So I think (hope) if you’re a beetroot fan, you’ll love this one. Love, Niki xx.
A delicious and special risotto made from a mix of ancient grains- made even better with the addition of fresh beetroot. Tasty and completely more-ish!
Prep time: 30 minutes mins
Cook time: 30 minutes mins
2-3 servings
No ratings yet
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 arborio 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
Instructions
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–approx 20-30 minutes.
Remove from the pan and set aside.
Add the onion and oil to a large frying pan and cook on a low heat for 10 minutes until the onion is nice and soft and caramelising.
Next, add the garlic and stir for a few minutes, then add in the grains and stir throughly to coat all the grains.
Poor in the wine and turn up the heat a little. Again stir to combine and let the wine and cook off a couple of minutes.
Add in 1 cup of your veg stock and continue to add a cup when the grains look dry.
After a couple of cups of stock, chop the beetroot into cubes and then stir throughly to mix into the risotto.
Continue stirring and adding stock for approx 30 minutes until the grains are tender.
Season well with salt, pepper, squeeze lemon and beetroot powder (optional).
Top with lots of toasted hazelnuts.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Beetroot or Risotto Rice
Pesto Risotto with Sautéed Greens and Za’atar Cauliflower Steaks
Festive Blinis ~ Mini Pizzas and Beetroot Dip and Dill
Caramelised Leek and Mushroom Risotto with Toasted Pine Nuts
Banana Beetroot Blueberry Flapjacks (Gluten Free)
Beetroot Hummus
Discuss this Recipe with Niki
4 Responses
Hi,
I don’t want to use red wine, or any alcohol. Is there any substitute I can use? Thanks!
Reply
You can just leave it out.
Love
Niki xxxReply
Beetroot, beetroot, oh how I NEED to try you! LOL! I know I’m so bad XD but anyways, this looks amazing, and I would love to recreate this recipe someday!
Reply
Hey Cassie!
It’s the best!
Hope you’re well lovely?
Niki xxxReply
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