This Perfectly Pink Beetroot Risotto with Ricotta and Thyme is my savoury contribution to raising awareness for Breast Cancer. A show stopping dinner. | Sprinkles and Sprouts
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4.84 from 71 votes

Beetroot Risotto with Ricotta and Lemon Thyme

This Perfectly Pink Beetroot Risotto with Ricotta and Thyme is my savoury contribution to raising awareness for Breast Cancer. A show stopping dinner.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 603kcal
Author: Claire | Sprinkles and Sprouts
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Ingredients

  • 14 oz cooked beetroots - see notes
  • 1 red onion
  • 1/2 stick butter
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 1/2 tsp salt
  • 1 1/2 cups risotto rice
  • 2 sprigs lemon thyme or normal thyme
  • 1/2 cup wine (red or white)
  • 3 cups vegetable stock
  • 1 tbsp cold butter
  • 1/3 cup grated parmesan
  • 4 tbsp ricotta - see notes

Instructions

  • Start by preparing the beetroots. Reserve the liquid that the beetroots came in and then chop each beetroot into small chunks. Set the beetroot and the juice aside.
  • Peel and finely chop the onion.
  • Put the butter into a heavy based pan, add the olive oil and place over a medium heat.
  • Add the onions and cook for 5 minutes until soft.
  • Crush in the garlic and the salt and cook for a further 2 minutes.
  • Add the risotto rice and stir to coat in the butter.
  • Sprinkle over the thyme and then cook for a minute or so until the edges of the rice are starting to look translucent.
  • Pour in the wine and allow it to sizzle away.
  • Add a ladleful of the stock and stir the risotto to prevent it from catching. Allow this liquid to be absorbed and then add another ladle of stock. Continue adding and stirring until until the rice is cooked to al dente and the liquid has all been absorbed. This is usually about 20 minutes.
  • Pour in 70ml of the reserved beetroot juice and add the chopped beetroot. Place over a low heat and stir gently until the rice is a perfect pink colour and the beetroot is heated through.
  • Remove from the heat and stir through the remaining butter and the parmesan.
  • Place the lid on the risotto pan and leave it for 3-4 minutes.
  • Give it a final stir and then serve immediately, with a tablespoon of ricotta sprinkled over and a garish of fresh thyme leaves.

Notes

I use the cooked packets of beetroot that you buy in the fruit and veg aisle, but this works with tinned beetroot (just be sure it is tinned in water not in vinegar)
For this I make my own ricotta using this recipe
However I made a smaller portion using 500ml of milk (and 25ml of vinegar)

Nutrition

Calories: 603kcal | Carbohydrates: 76g | Protein: 11g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 49mg | Sodium: 1348mg | Potassium: 478mg | Fiber: 5g | Sugar: 9g | Vitamin A: 980IU | Vitamin C: 7.3mg | Calcium: 161mg | Iron: 4.3mg
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