- TM 31
Ingredients
Easy Beetroot Risotto
- 200g parmesan cheese cubed
- 2 garlic
- lemon zest, optional
- 1 sprig flat leaf parsley
- 200g Beetroot
- 1 leeks washed, & trimmed
- 40g Butter
- 20g olive oil
- 100g white wine
- 350g Aborio Rice
- 800g water
- salt & peper, to taste
- 1-2 tablespoons vegetable stock concentrate
- 100g spinach leaves, fresh
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grate parmesan cheese 5 secs speed 10. Set aside.
Place lemon zest, garlic & parsley into TM bowl & chop 10 secs speed 10. Add beetroot & leek & chop for 5 secs speed 5 you may need to stir with a spatula.
Scrape down the sides of the bowl with spatula.
Add butter & oil & cook for 3 mins, Varoma
"Counter-clockwise operation" speed 1.Add rice & wine & cook for 2 mins,
"Counter-clockwise operation" 100 degrees speed 1.5, with out the MC.Add the stock & water, cook for 13 mins, 100 degrees
"Counter-clockwise operation" speed 1.5 with the MC on.The risotto will still be quite liquidy, pour it into a thermoserver that has the spinach & stir through some of the cheese & cracked pepper. Allow to sit in the Thermoserver for at least 5- 10 mins. It will continue cooking while it sits, so if you prefer more of a bite to your risotto get it out sooner than later. Serve with a bit more cheese.
Easy Beetroot Risotto
Tip
Delicious to stir through some home grown cherry tomatoes with the spinach too.
You may even like to stir in the juice of 1 lemon at the end too. Great served with lemon chicken.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I love your zucchini risotto so gave this a try. Delicious although we did add feta. To the leftovers I added caramelised sweet potato cubes and topped it with a honey soy marinated piece of salmon. Again delicious. Thank you , I love beetroot and this really is a great recipe that looks good too .
did anyone save this recipe? I cant view it now
Stunning tasty dish
Made this last night - the colour was amazing and it was so tasty. Lemon juice definately gave a boost and brought out the flavour. I didn't have a leek so added onion which i cooked first. Put spinach and kale in Themroserver and then stirred through to cook it.
Thanks for sharing.
Really nice had with some lamb cutlets and it was a nice meal.
I am using home grown Beetroot. Do I peel, top and tail or cook first?
Before I got my TMX I used to do a roasted beetroot risotto (with the beetroot pureed in the food processor) but because it was a hot day and I didn't want the oven on I thought I'd try this method - I'm pleased to say it came out really nicely (with much less mess!). I used half the butter and oil, half the parmesan, fresh rosemary, spring onions, chicken stock concentrate and rocket. Served with salmon it was delicious. Thank you for sharing
Just made this for the first time and it was just amazing. Loved it, definitely make it again. Found that the lemon gave it a real boost and my own home grown beetroot tasted just great.
Thank you
WOW so glad you all love it!!
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This is amazing!!!!!! It's a regular in our house! I usually serve with steamed asparagus on the top/side and would be really yummy with chicken breast. My 3 year old loves it too
Great suggestion to add the chicken breast! Thanks
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