A Dish From Dean – Beetroot and Pine Nut Risotto

THIS week is set to get much colder so why not make a dish which will keep you warm and boost your immune system. A Dish From Dean this week is full of ingredients which will do you the world of good so why not try out this warming Beetroot and Pine Nut Risotto by Chef Dean Coppard

Temperatures are set to decrease this week. We’ll all be stocking up on logs, pulling out the winter warmers and looking at what’s in our kitchen cupboards to keep us stocked up with healthy pots of goodness.

It’s at this time of year when people can feel poorly and a little under the weather so it’s important that we all look after ourselves and cook pots of food with key nutrients.

And that’s the whole idea behind this week’s A Dish From Dean.

This vegetarian risotto will keep you warm and the garlic will help keep your immune system up while the beetroot provides nutrients including fibre and Vitamin C and contains nitrates for helping with blood pressure.

Beetroot has exceptional nutritional value and are an excellent source of folic acid and a very good source of fibre, manganese and potassium.

So here’s what you need to make this fantastic Beetroot and toasted Pine Nut Risotto.

For the Risotto

400g of aborio rice

100ml of vegetable stock

100ml of white wine

100g of finely diced white onions

2 smashed garlic cloves

2 sprigs of thyme

50g of butter

100ml of cream

For the Beetroot

100g of finely diced red beetroot

100g of rough chopped beetroot

100ml of vegetable stock

50g of butter

100g of pine nuts

Risotto Method:

In a large saucepan, place in the butter, the white onions, garlic cloves,  stir until soft, add the thyme and the risotto then the white wine & the vegetable stock, and constantly stir,  the aborio rice should swell in size when it is cooked and absorb the liquid. Remove the stems of the thyme.

Pour the risotto out onto a baking tray and allow to cool.

 Beetroot Puree Method:

Place the diced beetroot into a pan and add the vegetable stock and simmer on a low heat, once the beetroot is soft, blend in a food processor until smooth.

Toast the pine nuts in a non- stick pan until coloured and allow to cool.

To assemble:

In a pan place the remaining 50g of butter, add the chopped beetroot, and the cooked risotto, and stir, add the cream last, the risotto will change colour and once all ingredients are combined top with the toasted pine nuts.

Enjoy!

To find other recipes from our chefs check out our Recipe Section

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