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Beetroot Risotto by Fairmont The Palm

Jennifer McNeill • 2 February, 2017

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Beetroot Risotto by Fairmont The Palm

The talented chefs at Fairmont The Palm's cooking studio 'The Chef's Palette' shared this creamy and delicious beetroot risotto recipe with us!

Beetroot Risotto by Fairmont The Palm

  • Total Time: 1 hour
  • Cook Time: 30 minutes
  • Serves: 2

Ingredients:

  • 1.5L of vegetable stock
  • 2 tbsp olive oil
  • 1 tbsp chopped shallot
  • 2 cloves minced garlic
  • 10g grated beetroot
  • 2 tbsp butter
  • 50g parmesan cheese
  • 10g feta
  • 20g pearl onion
  • 500g Arborio rice
  • salt and pepper to taste
1.5L of vegetable stock 2 tbsp olive oil 1 tbsp chopped shallot 2 cloves minced garlic 10g grated beetroot 2 tbsp butter 50g parmesan cheese 10g feta 20g pearl onion 500g Arborio rice salt and pepper to taste

Method:

  • Warm olive oil in shallow pan over a medium heat.
  • Add the chopped shallot and cook until soft and translucent.
  • Add the beetroot and the arborio rice and cook until rice is well coated and translucent.
  • Start adding the stock, one ladleful (1 cup) at a time.
  • Keep stirring the risotto until all liquid is absorbed before adding another cup.
  • Make sure you continue stirring throughout the process.
  • Continue this process until all the rice is cooked to al dente (about 15 minutes).
  • Once the rice is cooked, remove it from heat and add parmesan and butter/
  • Season to taste with salt and pepper.
Warm olive oil in shallow pan over a medium heat. Add the chopped shallot and cook until soft and translucent. Add the beetroot and the arborio rice and cook until rice is well coated and translucent. Start adding the stock, one ladleful (1 cup) at a time. Keep stirring the risotto until all liquid is absorbed before adding another cup. Make sure you continue stirring throughout the process. Continue this process until all the rice is cooked to al dente (about 15 minutes). Once the rice is cooked, remove it from heat and add parmesan and butter/ Season to taste with salt and pepper. Warm olive oil in shallow pan over a medium heat. Add the chopped shallot and cook until soft and translucent. Add the beetroot and the arborio rice and cook until rice is well coated and translucent. Start adding the stock, one ladleful (1 cup) at a time. Keep stirring the risotto until all liquid is absorbed before adding another cup. Make sure you continue stirring throughout the process. Continue this process until all the rice is cooked to al dente (about 15 minutes). Once the rice is cooked, remove it from heat and add parmesan and butter/ Season to taste with salt and pepper.
8.5 out of 10 based on 99 user ratings
Nutrition facts: 240 calories, 9 grams fat

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