A gently warming, hearty risotto that brings together the sweetness of beetroot, the creamy texture of arborio rice and the aroma of white wine with herbs. Wonderful as a filling lunch or a lighter dinner.
- Category
- main course
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- neutral
TCM: Beetroot and root vegetables are neutral; the herbs and spices are gently warming.
Ingredients
- Beetroot – 1.5 kg
- Fennel bulbs – 2
- Celery – 4 stalks
- Arborio rice (Carnaroli) – 1 kg
- White wine – 750 ml
- Beet juice – 170 ml (if you don't have any, finely grate some beetroot and salt it; it will release its juice, which you then use in the risotto)
- Beetroot powder – about 20 to 30 g for color
- Vegetable or green stock – 3 l
- Butter – 20 g
- Italian hard cheese (e.g. Parmesan) – 50 g
Spices
- Ground black pepper – 1 tsp
- Dried rosemary – 3 tsp
- Nutmeg – ½ tsp
- Dried garlic – 1 tsp
Method
Beetroot
- Wash the beetroot and either roast it until tender or leave it raw, then cut it into small cubes.
The base
- Gently sweat the celery in the butter, and after 5 minutes add the sliced fennel and cook until translucent.
Rice
- Add the rice, toast it briefly, pour in the white wine and let the alcohol cook off.
Slow cooking
- Stirring constantly, add the hot stock one ladle at a time. The rice should gradually turn creamy (about 18–20 minutes).
Beetroot and seasoning
- Stir in the diced beetroot as it cooks – if you roasted it, add it during cooking; if it is raw, add it to the base and reduce it with the wine, then add the beet juice and all the spices.
Finishing
- When the rice is al dente and the risotto is creamy, stir in the cheese. Add a little more butter to soften it, if needed.
Serving
Serve hot, garnished with fresh rosemary leaves or cheese shavings.
Key ingredients
- Basmati rice
- Aromatic long-grain rice with a lower GI; a light side.
- Butter
- Milk fat; carries flavour and rounds things off.
- Grana Padano cheese
- A hard aged cheese; concentrated umami and calcium.
- Carrot
- Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.
- Garlic
- Antibacterial and antiviral; supports immunity and the circulatory system.
- Beetroot
- Betaine and nitrates; traditionally supports the liver and circulation.
Why it’s good for the body
- Beetroot has traditionally been used to support blood building and is rich in antioxidants.
- Arborio rice is a source of complex carbohydrates and gives a creamy texture without cream.
- Herbs and spices support digestion and warm the body.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- Serve the risotto right away; it thickens as it sits.
- You can replace the wine with a non-alcoholic alternative or stock.