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This year I’m making a point of trying out new recipes to increase my repertoire. When my husband told me the beetroot in the garden was ready, and I came across this recipe, it seemed like fate.
Beetroot Risotto with Horseradish and Greens.
4 tablespoons olive oil
1 large red onion. chopped
3 garlic cloves, crushed
400g/13 oz risotto rice
1.3 litres/2 1/4 pints hot Vegetable Stock
425g/14 oz cooked beetroot, finely diced
4 tablespoons roughly chopped dill
1 – 2 tablespoons freshly grated horseradish or 1 tablespoon hot horseradish from a jar
50g/2 oz salted macadamia nuts or almonds
salt and pepper
mixed salad leaves, to serve
Method:
Heat the oil in a large, heavy-based pan. Add the onion and garlic and fry gently for 3 minutes. Add the rice and cook for 1 minute, stirring.
Add 2 ladlefuls of the hot stock and cook, stirring frequently, until almost absorbed. Continue in this way until all the stock is used and the rice is creamy but still retains a little bite. This will take about 20 minutes.
Stir in the beetroot, dill, horseradish and nuts. Season to taste with salt and pepper and heat through gently for 1 minute. Spoon the risotto on to plates and serve with mixed salad leaves.
Shelley’s Notes
1. I used basmati rice instead of risotto rice. I always use basmati rice because it doesn’t go soggy, and I like it better.
2. I never bother with the slow addition of the stock. I just dump it in all at once. It’s quicker and it works for me!
3. I didn’t have any salted nuts on hand. Instead I used some raw almond slivers and toasted them for about thirty seconds in a dry fry pan. If you do this, don’t take your eyes off them. The little blighters burn quickly.
This recipe turned out really well and took 30 minutes from start to finish. I’d never have thought of combining beetroot and rice, but it was delicious. Hubby liked it as well, so we’ll be having it again.
How often do you try new recipes?
This looks great. Now I can’t wait for our late summer and beet season! The addition of nuts sounds yummy.
The nuts gave a great texture and contrasted with the beet root. It was delicious.
Oh this looks yummy…I think I’m the only one who has never tried risotto…
Risotto is one of our go to meals in the Munro household. We make it to use up the odds and ends of vegetables and every batch tastes different.
I’ve never eaten beetroot. I loved hearing your phrase, “the little blighters burn quickly.” I’ll have to look up blighters now. :)
It’s a summer staple here. my grandparents and parents planted beet root every summer and now we do too. We’d always eaten it boiled in salads as kids. These days hubby and I are more adventurous and we roast it or eat it hot. This recipe was a happy discovery.
Huh, New Zealand speak. Let me see – in this context a blighter is something or someone troubling or a possible annoyance. It’s not an insult.
I’m not a big beet fan, but this recipe looks good enough to make me want to try it anyway!
I had my doubts when I made this recipe, but I was proved wrong. It was delicious and turned out very well.
Wow…beautiful color! I never thought about using beets in risotto. :)
I hadn’t either. The color was very pretty, and hubby had cold leftovers the next day for lunch. He said it was very tasty cold.
Love beets and always on the look out for new ways to use them! I am always trying new recipes. Hubby says can’t we just meatloaf or something normal?!
Peggy Ann – I get so sick of the same things all the time for dinner. Different is good!
I can’t wait to try this recipe. It looks amazing. I love beets. Kiwi style with a slice of beetroot on a burger is wonderful. I can’t image why people don’t believe me that you can get a kiwi burger in NZ at McDonalds that includes a slice of beetroot and a fried egg. They are so tasty.
The Kiwi burger is very tasty! A burger doesn’t seem right without a slice of beetroot.
I’ve never had beetroot, so I have no idea what it tastes like. Looks pretty though.
You should try it, Mary. I always liked it as a kid. It’s not what I call an “icky” vegetable.
What a great color for risotto!
I liked the color myself. :)
I’ve never had beetroot. I’d like to try it though.
Ah, you’re missing out. You should try it.
being a huge fan of beets, this sounds very good.
I hope you get a chance to try this recipe. It was very tasty.
Looks beautiful!
I love basmati rice, although I cook jasmine rice most often. But for risotto, I kind of like the soggy way it gets. ;)
I dump the whole broth in, too and just stir frequently. So much easier and I seem to get the same results.
Christine – chucking everything in makes it so much quicker and less labor intensive. I couldn’t taste a difference either!
I’ve never had beetroot, but I do love risotto.
Beetroot is a NZ summer vege and we eat it in our burgers. A burger isn’t right without the beetroot. :)
I’m surprised so many of you haven’t tried beetroot before.