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Roasted Beetroot and Jersey Butter Risotto
A creamy and vibrant risotto featuring sweet roasted beetroot and the rich, nutty flavor of Jersey butter.
Prep Time
20 minutes
Total Time
60 minutes
Calories
580 kcal
Difficulty
Medium
Equipment
3 items
Cost
£2.20/serving
Meal Type:
Main Ingredient:
Cooking Style:
Dietary:
Mood:
Ingredients
Servings
4
500gBeetroot(About 3 medium beetroots, scrubbed and trimmed)
£0.75
75gJersey Butter(Divide into two portions (50g and 25g))
£1.50
2tbspOlive Oil
£0.20
300gArborio Rice(Risotto rice)
£1.20
1mediumOnion(Finely chopped)
£0.30
2clovesGarlic(Minced)
£0.15
1.5litresVegetable Stock(Hot)
£0.80
150mlDry White Wine(Optional)
£1.50
50gParmesan Cheese(Grated, plus extra for serving)
£1.75
2sprigsFresh Thyme(Leaves picked)
£0.50
To tasteSalt
£0.05
To tasteBlack Pepper
£0.10
Total Cost
£8.80
£2.20 per serving
Instructions
- 1.Preheat the oven to 200°C (180°C fan/gas mark 6). Wrap each beetroot in foil with a drizzle of olive oil and a pinch of salt. Roast for 45-60 minutes, or until tender. Let cool slightly, then peel and cut into small cubes.
- 2.Heat 1 tbsp olive oil and 50g Jersey butter in a large pan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- 3.Add the Arborio rice and stir constantly for 2 minutes, until the grains are translucent.
- 4.If using, pour in the white wine and cook until absorbed.
- 5.Begin adding the hot vegetable stock, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. This will take about 20-25 minutes.
- 6.Once the rice is creamy and al dente, stir in the roasted beetroot, Parmesan cheese, thyme leaves, and the remaining 25g Jersey butter. Season to taste with salt and pepper.
- 7.Serve immediately, garnished with extra Parmesan cheese and a sprig of thyme, if desired.
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My Notes
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Nutrition Information
Nutrition per serving (430g)
580 kcal / 2427 kJ
Carbs
68g
26% of RDA
Fat
27g
39% of RDA
Protein
17g
34% of RDA
Detailed Breakdown
Fibre
5 g
17% of RDA
Sugar
16 g
18% of RDA
Sodium
600 mg
26% of RDA
Saturated Fat
16 g
80% of RDA
Chef's Tips
Roasting the beetroots ahead of time can save you time on the day.
Use high-quality Jersey butter for the best flavor.
Keep the vegetable stock hot while making the risotto for even cooking.
Don't overcook the risotto; it should be creamy and slightly runny.
Cooking Equipment
Oven
Large Pot
Large Pan
Wine Pairings
No wine pairing suggestions available for this recipe.
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