I picked up some beautiful organic beetroot over the weekend and whipped up this very tasty risotto with it. The colour was so stunning and I’m certain that this played a part in the girls liking it so much. I mean how could a little girl refuse pink rice for dinner?

This recipe was inspired by Gary Mehigan – Comfort Food.




You'll Need

  • 2 medium sized beetroot
  • 600ml good quality chicken stock
  • 60g unsalted butter
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 large pinch sea salt
  • 200g carnoroli rice
  • 100ml dry white wine
  • 1 pckt haloumi (Cypriot style)
  • 1/2 cup plain flour
  • 2 tbs grapeseed oil
  • baby coriander to serve (optional)


Preheat oven (fan-forced) to 160C. Wrap the beetroot in foil, place on a tray and bake for 40 minutes or until tender. Allow to cool a little and then gently peel of the skin.

Cut 1/2  of one of the beetroot into a dice and puree the rest with a blender. Set aside.

Bring the stock to a boil over a high heat. Melt 30g of the butter in a large fry pan over a medium heat and cook the onion and garlic for a few minutes or until starting to soften. Add the salt. Add the rice and cook for a few more minutes. Add the wine and allow it to reduce down. Now add all of the stock and bring to a simmer.

Now, I know that this goes against most risotto making techniques but if you are using a good quality rice such as carnoroli, the rice will release just enough starch for a perfect consistency – without standing over the stove stirring and adding stock by the ladleful.

The risotto should be ready in 15 minutes. The rice should be just cooked with a little liquid still floating around. Stir through the pureed beetroot and cook through for 2 minutes. Add the butter and stir to combine. Check for seasoning and added salt and pepper if necessary.

To prepare the haloumi, slice it into thick slices and dredge through the plain flour. Heat the grapeseed oil in a small frypan on a moderate heat and fry the haloumi on both sides for a few minutes or until golden brown. Drain on absorbent paper.

To serve spoon the risotto into bowls and top with haloumi and scatter the diced beetroot around the edge of the plate. Top with baby coriander and serve.


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