Recipe: Oven-baked beetroot risotto


1 Preheat the oven to gas mark 6/ 200 ° C/ fan oven 180 ° C.

2 Warm the oil in an ovenproof casserole dish over a medium heat. Add the onion, season well, and fry, stirring frequently, for 5 minutes or until the onion has started to soften.

3 Stir in the rice and beetroot, then add the wine and cook, stirring, for 2– 3 minutes or until the wine has been absorbed. Stir in the hot vegetable stock, cover with a tight fitting lid and bake in the oven for 30 minutes or until the rice is tender.

4 Stir in the Parmesan, butter and dill. Taste and adjust the seasoning, then serve on warm plates with a peppery green salad. KITCHEN TIP Leftover risotto can be shaped into rounds, dipped in flour and fried in a splash of olive oil, turning once, until crunchy and heated all the way through. Serve with salad and a poached egg.

©Elena Cimelli. The Contented Calf Cookbook

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Serves 4

10 minutes to prepare

8 minutes active cooking

40 minutes total cooking time

1 tbsp extra virgin olive oil

1 onion, finely chopped

300g dried risotto rice

250g cooked beetroot, not stored in vinegar, finely chopped

150ml white wine, such as Pinot Grigio

700ml hot vegetable stock

50g Parmesan cheese, finely grated

25g butter

1 tbsp fresh dill, roughly chopped

Serve with:

Green salad

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