If you’re short on time, baking risottos is a great way to give you an extra 20 minutes to do your other jobs as opposed to being chained to the stove adding stock one ladle at a time.
This British take on the classic dish offers a refreshing change and gives you something different to do with your golden beets.
- 40g butter
- ½ onion, finely chopped
- 1 cloves garlic, grated
- 1 tbsp chopped fresh sage
- 175g arborio risotto rice
- 75ml dry white wine
- 500ml hot vegetable stock
- 175g peeled and coarsly grated golden beetroot
- 75g crumbled Wensleydale cheese
- Juice and zest of ½ lemon
- Black pepper
- More Wensleydale cheese
- Finely chopped chives or spring onion
- Extra virgin olive oil
Set the oven to 175°C Fan.
Melt 30g of the butter in a small oven proof pot that has a lid over a medium heat. Add the chopped onion and a pinch of salt and cook, stirring frequently, for 7 minutes until starting to soften. Now add the grated garlic and sage and cook for a further 2 minutes.
Add the arborio rice and cook for 2 more minutes, stirring regularly to avoid it sticking. Now add the wine and allow it to reduce in the pan until nearly dry, continuing to stir. Add the grated beetroot and stir through to ensure all the ingredients are evenly distributed.
Now add the stock, a generous grind of black pepper and a good pinch of salt. Allow the risotto to come to simmering point, give everything another stir and then pop the pot in oven, with the lid on, for 20 mins with a good stir halfway through.
After 20 minutes, remove the pot from the oven. Stir well, adding the remaining 10g of butter, the crumbled cheese, the lemon zest and juice and a healthy grind of black pepper. Taste for seasoning and add a little more salt if you feel it needs it.
Serve in bowls topped with a little more Wensleydale, chopped fresh chives or spring onions and a drizzle of extra virgin olive oil.