The colours of this beetroot risotto, is reminiscent of Christmas with the green of the arugula in stark contrast to the beautiful red hue of the beetroot. But what elevates this bright beetroot risotto to the next level is the variety of textures and complementary flavours in each bite. The cumin-spiced nuts work so well with the roasted beetroot and salty feta.
Crunchy and creamy all at once, this (almost) vegan dish is perfect for Valentine’s Day or a cosy date night dinner at home. Pair it with a fruity and crisp Pinot Grigio and some scented candles, and you’re all set for a romantic evening.
WHAT IS RISOTTO?
Risotto (from riso, meaning “rice”) is an Italian rice dish cooked with stock and white wine until it reaches a creamy consistency. The grain of choice in this dish is of course arborio rice. This is because it is high in amylopectin starch, which is what gives risotto its creamy texture.
However, other kinds of round, short-grain rice like quinoa, farro and even millet, can also be used to create a risotto. Tougher grains like kamut or longer grains like basmati just won’t work, so avoid those.
Typically served as a first course in most Italian restaurants, all you need to do to convert risotto into a main course is to increase the portion size or add some protein. If you eat like we do and go for second helpings (haha! we’re so greedy!), then this dish is substantial enough for even the heartiest of appetites!
ABOUT THE INGREDIENTS
ARBORIO RICE
Named after the Italian town of Arborio, this short-grain white rice is oval shaped and cooks in 20 minutes. It also absorbs the flavours and stock better and quicker than say, brown rice.
STOCK
You can use vegetable or chicken stock for risotto. If you are using stock cubes, dissolve two cubes in 5 cups of water to make liquid stock. You will need a pot to heat up the liquid stock and keep it simmering. When cooking the rice, add the hot stock gradually cup by cup until you achieve the right consistency.
When making beetroot risotto, save the beetroot juice for colouring and add it to the total volume of liquids needed.
BEETROOT
I use vacuum-packed beetroot that has already been steamed. It not only saves time, it is also said to be more nutritious and flavourful than cooking raw beets. All the good stuff is locked in because it is vacuum-sealed first before it is steamed.
To get the ruby colouring, some of the beetroot is puréed and mixed in while the risotto is still being cooked. The rest of the beetroot is roasted in the oven which intensifies the flavour and gives it a smokey depth.
PS: Beetroot stains are water-soluble, so don’t fret if you splash any of its pink juices on yourself.
WHITE WINE
You might be tempted to use red wine in this beetroot risotto recipe because of the colour it adds. Don’t. Red wine has more tannins than white wine which imparts a certain sourness more suited for cooking heavier flavoured dishes like stews or meatier pastas. Instead, choose a fruity white wine like Pinot Grigio, Sauvignon Blanc or Chardonnay. Avoid Moscato which is far too sweet.
CHEESE
Purists will consider adding cream or milk to any risotto, with the aim of achieving the desired creamy texture, as cheating! However, I added cream cheese to my beetroot risotto for flavour, not for creaminess. Add this only at the end as a finishing touch. Don’t add too much or you may get an orange or light pink beetroot risotto instead of this deep ruby colour.
Top off the dish with feta, ricotta or even cottage cheese. Personally, I prefer the sharp saltiness of feta. Omit altogether for a vegan option or try making your own vegan feta.
SPICED NUTS
Walnuts, pecans and cashews work well with beetroot. However, I wouldn’t recommend peanuts, which is more suited for Thai or Indonesian cuisine.
I obviously love the combination of nuts and feta, especially on Meatless Mondays. If you love it too, try this other winning recipe Spicy Pumpkin Pasta with Walnuts, Crispy Cayenne Bacon and Feta. (Oops! Did I say Meatless Mondays? Skip the bacon in that case!)
The recipe for my Spiced Nuts (hahah! that came out wrong!) is also great for making a trail mix or a snack with ice cold beer.
SPICED NUTS RECIPE
Ingredients:
- 300g nuts – a mix of pecans, walnuts, cashews or just pecans
- 2 egg whites + 1 tablespoon water (or a generous drizzle of olive oil for a vegan option)
- 1 tablespoon cumin seeds
- 1 tablespoon brown sugar
- 2 teaspoon chilli powder
- 1 teaspoon cayene pepper
- ¾ teaspoon salt
Preheat the oven to 120ªC (250ºF). In a small mixing bowl, toss the nuts with the egg white mixed in with water. Set aside. In a small bowl, add all the spices and seasonings. Transfer the nuts covered in egg white into a colander to strain out any excess liquids.
Spoon out the spicy mixture and sprinkle evenly over the nuts. Transfer the coated nuts to a foil-lined baking tray. Bake uncovered for 50 minutes, stirring once. Allow to cool for 15 minutes before serving.
These spiced nuts are great as a topping on salads, as a trail mix (dried cranberries with coconut chips are fantastic additions) or as a nutty snack just as it is.
BEETROOT NUTRITIONAL BENEFITS
Beetroots are a wonderful source of fibre, folate (vitamin B9), manganese, potassium, iron, and vitamin C. They are said to improve blood flow, lower blood pressure, increase stamina and prevent cancer. As it is a good source of folate, this beetroot risotto is perfect for expectant mothers too (omit the wine from this recipe if you must!).
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Beetroot Risotto With Spiced Nuts & Feta
- Total Time: 2 hours 30 minutes
- Yield: 6 1x
Description
This brightly coloured beetroot risotto is a feast not only for the eyes but the taste buds too. The combination of crunchy nuts, creamy rice and salty feta is simply divine.
Ingredients
FOR THE RISOTTO:
- 900g (about 6 pieces) vac-packed steamed beetroot, plus juices
- 1 tablespoon olive oil
- 380g arborio rice
- 50g butter
- 1 white onion, diced
- 5 cloves garlic, minced
- 1 cup white wine (or juice of 1/2 a lemon)
- 2 stock cubes (chicken or vegetable) + 5 cups water OR 5-6 cups liquid stock
- 1 teaspoon salt
- 2 tablespoons balsamic vinegar
- 2 tablespoons cream cheese
- 5 sprigs thyme, tied with string
FOR THE SPICED NUTS:
- 300g nuts – pecans, walnuts, cashews etc
- 2 egg whites + 1 tablespoon water
- 1 tablespoon cumin seeds
- 1 tablespoon brown sugar
- 2 teaspoon chilli powder
- 1 teaspoon cayene pepper
- 3/4 teaspoon salt
FOR SERVING:
- spiced nuts (see recipe)
- feta cheese
- arugula
Instructions
FOR THE SPICED NUTS:
Make these first before starting on the risotto. Or better yet, make them a day ahead. Preheat the oven to 120ªC (250ºF). In a small mixing bowl, toss the nuts with the egg white mixed in with water to evenly coat. Set aside. Meanwhile, collect the other ingredients. In a small bowl, add all seasonings. Transfer the nuts covered in egg white into a colander to strain out any excess liquids.
Spoon out the spicy mixture and sprinkle evenly over the nuts. Transfer the coated nuts to a foil-lined baking tray. Bake uncovered for 50 minutes, stirring once. Allow to cool for 15 minutes before serving.
Great as a topping on salads, as a trail mix (dried cranberries with coconut chips are fantastic additions) or as a nutty snack as it is.
You will only need a handful of these nuts as a topping. Keep the rest in an airtight container.
FOR THE RISOTTO:
Preheat the oven to 200ºC. Cut up the beetroot into cubes. I use vacuum-packed beetroot that has already been steamed. (see notes above for why this is my preferred choice) Reserve any beetroot juice and set aside.
Set aside 1 cup of diced beetroot. Place the rest on a foil-lined tray, drizzle with olive oil and season with a pinch of salt and freshly cracked black paper. Roast for 45 minutes. With a hand-held blender, purée the cup of diced beetroot. Set aside.
In a small pot, heat up 5 cups of chicken or vegetable stock. Or if using stock cubes, use two cubes to 5 cups water. Keep it hot on a low simmer.
In a cast-iron pot on medium heat, melt the knob of butter. Sauté the garlic and onion until fragrant. About 3 minutes. Add the Arborio rice and stir to coat with the melted butter. Add wine and cook until absorbed. If not using wine, add the first cup of hot stock/hot water.
Only add the next cup once the first cup of liquids have been absorbed. Add the beetroot juice and the cup of puréed beetroot. This will give the rice a lovely pink hue. Keep stirring. Add thyme, balsamic vinegar and salt. If you have opted not to use wine in this recipe, now is when you add the lemon juice.
Once all the liquids have absorbed, add the next cup of liquids (hot stock/water). In total, I used 5 cups but you will need to eyeball it yourself and decide how much liquids to add. This means you will have to be at the stove for the entire time, stirring constantly. It only takes about 20 minutes to turn Arborio rice to risotto. Stop adding more liquids once you get a creamy consistency. The rice should still retain some bite and not be too soggy.
As a final step, add the cream cheese and stir to combine. Turn the fire off.
To serve, top with feta cheese, arugula and the spiced nuts. Dig in!!
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Oven + Stove
- Cuisine: Italian
