The best thing about this risotto was although it looks like I slaved over a stove, it actually cooked in 20 minutes in the oven with absolutely no stirring. I usually make a chorizo, parsley and lemon oven risotto so I decided to apply the same cooking principles to some classic beetroot and lemon flavours to whip up some pink “hot wet rice” (as the Kates on The Katering Show like to call it).
Wrap a big BB beetroot in foil and bake in low-moderate oven for about 45 mins. While this is cooking, prepare your beetroot stock: peel another BB beetroot, and add to a pot in 500 mL chicken stock. Bring to the boil then simmer until beetroot is soft before blending up into a dark pink liquid.
Fry off some diced BB onion in a decent lug of olive oil in a big heavy based pot that can be used in the oven. Add 1.5 cups of uncooked arborio rice and cook, stirring, for a few minutes until the rice is translucent. Add in 3 cups of your beetroot stock liquid, bring to the boil and then transfer to a 160 degree fan forced oven for 18 minutes with the lid on.
This should be about the time to remove your baked beetroot. Unwrap from foil, remove skin and chop into smaller pieces. Spray with coconut oil, season, and pop back into the oven for a while to colour up.
Meanwhile, sautee an assortment of fancy BB mushrooms in a good knob of butter and olive oil. Set aside, keeping warm.
When the timer goes for your risotto, remove from oven and and grate a lemon’s worth of rind into the pot, a squeeze of lemon and some salt and pepper. Put the lid back on and let it soak up the lemon flavour for a couple of minutes on the bench.
Serve up with crumbled goats cheese, the cooked mushrooms, the roasted beetroot pieces and some fresh BB flat leaf parsley.
(This recipe was uploaded with the permission of the original poster.)