Garden & Pantry
Beetroot Risotto Recipe with Ricotta and Toasted Grains
This stunning beetroot risotto captures the essence of a summer garden, balancing the deep earthiness of roasted beets with the brightness of citrus-infused ricotta. Finished with toasted buckwheat for a sophisticated textural contrast, it is a visually arresting dish that celebrates seasonal vegetables.
- Prep
- 20 min
- Cook
- 35 min
- Serves
- 4
- Level
- Intermediate
- Per serving
- 540 kcal
Method
Prepare the Grains: Preheat your oven to 180°C (350°F). Spread the buckwheat groats on a tray and toast for 8-10 minutes until aromatic and deeply golden. If you do not wish to use an oven, toast them in a dry pan over medium heat for 5 minutes, shaking constantly. Set aside.
Whipped Ricotta: In a small bowl, whisk the ricotta with lemon zest, half the lemon juice, and a pinch of salt until smooth and aerated. Refrigerate until serving.
Beetroot Puree: Blend the cooked beetroot until completely smooth. If it's too thick, add a splash of stock. For a simpler route, you can finely grate the beetroot instead of pureeing it.
The Soffritto: In a wide, heavy-based pan, melt 1 tbsp of butter over medium-low heat. Add the shallots and cook for 5 minutes until translucent but not browned. Add the rice and increase heat slightly; toast the grains for 2 minutes until the edges are transparent.
Deglaze: Pour in the white wine. Stir constantly until the liquid has been fully absorbed by the rice.
The Rice Cook: Add the simmering stock one ladle at a time (approx. 150ml). Stir frequently; the friction releases the starch. Wait until each ladle is absorbed before adding the next. This should take 18-20 minutes. At the 15-minute mark, stir in the beetroot puree.
Mantecatura: When the rice is al dente, remove from heat. Vigorously stir in the remaining cold butter and Parmigiano Reggiano. Add the remaining lemon juice. Cover and let rest for 2 minutes to develop a creamy 'all'onda' (wavy) consistency.
Plating: Spoon the risotto into warm bowls. Place a dollop of whipped ricotta in the center. Sprinkle generously with toasted grains and fresh herbs. Finish with a crack of black pepper.
Notes
Always keep your stock at a bare simmer; adding cold stock to the pan will shock the rice and stop the cooking process.
For the best texture, use Carnaroli rice; it has a higher starch content than Arborio and is harder to overcook.
The 'mantecatura' (the final whisking of butter and cheese) must be done off the heat to create a stable emulsion.
If the risotto looks too thick at the end, add a tiny splash of hot stock just before serving to loosen it.
