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Risotto con Barbabietola e Spinaci

Method

  • Place the beetroot in a pot with a little salt and the water. Cook until tender. 
  • At the same time, heat 50 gm butter and the oil in a large heavy-bottomed pot and gently saute the onion and rosemary. Add the rice and toss for 2 mins. Then add the wine and seasonings. Mix well and cook until reduced a little. Add the beetroot with enough cooking liquid to cover the rice. Gently cook for 15-18 mins, adding the remaining beetroot liquid a ladleful at a time and continually stirring, waiting until it is absorbed between each addition.
  • When the rice is almost ready, briefly blanch the spinach in boiling water. Drain well, add to the rice with the pasta sauce and cook for 2 mins, regularly stirring. Then turn the heat off and stir in the remaining butter, parmesan and seasonings.

Ingredients

  • 1 small bunch baby beetroot
  • freshly ground salt & pepper
  • 3 cups water
  • 100 gm butter
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • a pinch of rosemary needles
  • 200 gm Arborio rice
  • ½ cup Chianti (or dry red wine)
  • 200 gm baby spinach, washed well
  • 2 tbsp tomato-based pasta sauce
  • 100 gm freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm