Jamie Oliver Beetroot Risotto is made with onion, beetroot, olive oil, Arborio rice, and chopped tomatoes. This easy Beetroot Risotto recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 2 people.
More Jamie Oliver Recipe:
đ Why You’ll Love This Beetroot Risotto Recipe:
- Great New Flavor: This risotto mixes beetroot into the usual recipe, giving it a sweet and deep taste that’s different and delicious.
- Looks Amazing: The bright red color from the beetroot makes this dish really pretty. It’s great for showing off when you have guests.
- Healthy Choice: Beetroot is full of good things like fiber and vitamins. This makes the risotto tasty and healthy.
- Easy Ingredients: You only need a few simple ingredients to make this dish. Itâs easy to find everything and make a fancy meal.
- You Can Mix It Up: You can eat this risotto on its own or add something like chicken or fish. It works well as a main dish or a side.
đ§ Jamie Oliver Beetroot Risotto Ingredients
- 1/2 small onion, finely chopped
- 5.3 oz (150 g) vacuum-packed beetroot, not in vinegar, diced
- 1/2 tablespoon olive oil
- 1/4 cup (50 g) Arborio rice
- 1/2 cup (110 g) chopped tomatoes
đ„ How To Make Jamie Oliver Beetroot Risotto
- Prepare the Ingredients: First, peel the onion and chop it finely. Also, dice the beetroot into small pieces. Make sure to use beetroot that isn’t preserved in vinegar to maintain the flavor.
- Start Cooking: Next, heat the olive oil in a medium-sized pan over medium heat. Once the oil is hot, add the chopped onions. Fry the onions for about 5 minutes or until they become soft and translucent.
- Add the Rice: Then, add the Arborio rice to the pan with the onions. Stir the rice well to coat it in the oil and fry for about 2 minutes. This step helps to start the cooking process of the rice and locks in the flavors.
- Cook the Rice: After this, pour in about 3/4 cup (175 ml) of boiling water. Cover the pan with a lid and let the rice cook for about 8 minutes. The rice should start to absorb the water.
- Mix in Beetroot and Tomatoes: Next, add the chopped beetroot and tomatoes to the pan. Stir everything together well. Reduce the heat to low and continue to cook for another 15 minutes. By this time, the rice should absorb all the liquid and be creamy.
- Finish the Dish: After all the liquid has been absorbed, check the consistency. If you prefer a smoother texture, you can mash the mixture gently. Otherwise, leave it as is for a creamier texture with some chunks.
- Serve: Finally, remove the pan from the heat and let the risotto cool for a few minutes if desired, though traditionally risotto is served warm. Spoon the risotto onto plates and serve immediately.
đ Recipe Tips:
- Use the Best Rice: Always use Arborio rice for this risotto. It makes the dish creamy and delicious.
- Cut Evenly: Chop the onion and beetroot into small, even pieces. This helps them cook properly and mix well with the rice.
- Keep the Heat Right: Cook the risotto on medium-low heat. This stops the rice from burning and lets it soak up the flavors slowly.
- Stir a Lot: Stir your risotto often while it cooks. This makes it creamy by pulling starch out of the rice.
đ„ What To Serve With Beetroot Risotto?
Beetroot Risotto pairs well with grilled chicken, roasted vegetables, a fresh green salad, or garlic bread. It also can be served alongside steamed asparagus, sautéed spinach, a light cucumber salad, or crusty bread for a full and tasty meal.
đ How To Store Leftovers Beetroot Risotto?
- Refrigerate: Store the Beetroot Risotto in an airtight container in the refrigerator for up to 3 days.
- Freeze: Place the cooled risotto in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
đ„” How To Reheat Leftovers Beetroot Risotto?
- In The Oven: Preheat the oven to 350°F (175°C). Place the risotto in an oven-safe dish, add a splash of water or broth, cover with foil, and heat for about 20 minutes or until warm.
- In The Microwave: Transfer the risotto to a microwave-safe bowl, add a little water or broth, cover, and heat on medium power for 2-3 minutes, stirring halfway through.
- On The Stovetop: Place the risotto in a saucepan, add a bit of water or broth, and heat over low heat, stirring occasionally, until warmed through.
FAQ’S
Can I Use Fresh Beetroot Instead Of Vacuum-packed?
Yes, you can use fresh beetroot. Peel and cook it until tender before dicing and adding to the recipe.
Can I Use A Different Type Of Rice?
For the best results, use Arborio rice. Other types of short-grain rice may work, but Arborio gives the best creamy texture.
How Do I Know When The Risotto Is Done?
The risotto is done when the rice is tender but still slightly firm in the center (al dente), and the mixture is creamy.
How Do I Prevent The Risotto From Drying Out?
Keep adding small amounts of hot broth or water and stir until the desired consistency is reached. Risotto should be creamy and slightly loose.
What Can I Do With Leftover Beetroot Risotto?
Leftover Beetroot risotto can be turned into arancini (fried risotto balls) or used as a filling for stuffed vegetables.
More Jamie Oliver Recipe:
- Jamie Oliver Chicken And Chorizo Risotto
- Jamie Oliver Chorizo Risotto
- Jamie Oliver Pea And Prawn Risotto
Jamie Oliver Beetroot Risotto Nutrition Fact:
- Calories: 404
- Total Fat:10g
- Saturated Fat: 6.1g
- Total Carbs: 70g
- Net Carbs: 67g
- Dietary Fiber: 3g
- Total Sugars: 13g
Jamie Oliver Beetroot Risotto
Description
Jamie Oliver Beetroot Risotto is made with onion, beetroot, olive oil, Arborio rice, and chopped tomatoes. This easy Beetroot Risotto recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Prepare the Ingredients:Â First, peel the onion and chop it finely. Also, dice the beetroot into small pieces. Make sure to use beetroot that isnât preserved in vinegar to maintain the flavor.
- Start Cooking:Â Next, heat the olive oil in a medium-sized pan over medium heat. Once the oil is hot, add the chopped onions. Fry the onions for about 5 minutes or until they become soft and translucent.
- Add the Rice:Â Then, add the Arborio rice to the pan with the onions. Stir the rice well to coat it in the oil and fry for about 2 minutes. This step helps to start the cooking process of the rice and locks in the flavors.
- Cook the Rice:Â After this, pour in about 3/4 cup (175 ml) of boiling water. Cover the pan with a lid and let the rice cook for about 8 minutes. The rice should start to absorb the water.
- Mix in Beetroot and Tomatoes:Â Next, add the chopped beetroot and tomatoes to the pan. Stir everything together well. Reduce the heat to low and continue to cook for another 15 minutes. By this time, the rice should absorb all the liquid and be creamy.
- Finish the Dish:Â After all the liquid has been absorbed, check the consistency. If you prefer a smoother texture, you can mash the mixture gently. Otherwise, leave it as is for a creamier texture with some chunks.
- Serve:Â Finally, remove the pan from the heat and let the risotto cool for a few minutes if desired, though traditionally risotto is served warm. Spoon the risotto onto plates and serve immediately.
Notes
- Use the Best Rice: Always use Arborio rice for this risotto. It makes the dish creamy and delicious.
- Cut Evenly: Chop the onion and beetroot into small, even pieces. This helps them cook properly and mix well with the rice.
- Keep the Heat Right: Cook the risotto on medium-low heat. This stops the rice from burning and lets it soak up the flavors slowly.
- Stir a Lot: Stir your risotto often while it cooks. This makes it creamy by pulling starch out of the rice.
Jamie Oliver Beetroot Risotto