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Beetroot Risotto

Beetroot Risotto

Rating
4rating out of 5

(478 reviews from our customers)

Prep Time

45 min

Cuisine

Italian

Beetroot is simply fantastic for your cardiovascular health, and when combined with leek, it creates a warming honey-caramelised onion flavour. Feel free to drizzle a little extra virgin olive oil over this risotto just before serving, for that final touc

Prep Time

45 min

Cuisine

Italian

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Ingredients
For 2 people (double for 4)
Leek
2 leeks
cooked-beetrot-4
250g cooked beetroot
dried-oregano
1 tsp dried oregano
garlic-clove
1 garlic clove
Rennet-Free-parmesan
30g rennet-free parmesan †
Creme-fraiche
200g creme fraiche †
Walnuts
30g walnuts †
Vegetable-stock-cube
1 vegetable stock cube †
Arborio-rice
160g arborio rice
You Will Need
Butter, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 leek
  • 250g cooked beetroot
  • Italian dried oregano
  • 1 garlic clove
  • Rennet-free parmesan cheese<span class="strong">†</span>
  • 1 pot of crme fra”che (200g)<span class="strong">†</span>
  • 1 bag of walnuts (25g)<span class="strong">†</span>
  • vegetable stock pot<span class="strong">†</span>
  • 160g arborio rice
Typical Values per 100g per serving
Energy 634 kJ
150 kcal
3170 kJ
751 kcal
Fat
of which saturates
6.1 g
2.3 g
30.7 g
11.3 g
Carbohydrate
of which sugars
20.1 g
5.7 g
100.6 g
28.5 g
Fibre 2.1 g 10.6 g
Protein 4.8 g 24.2 g
Salt 0.56 g 2.82 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 leek
leeks
250g cooked beetroot
cooked beetroot
Italian dried oregano
1 garlic clove
garlic
Rennet-free parmesan cheese
whole cow's milk, salt, microbial rennet
1 pot of crme fra”che (200g)
milk
1 bag of walnuts (25g)
walnut (100%). May contain peanut, sesame & other nuts
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
160g arborio rice
arborio rice
Allergens
  • Allergens highlighted by † (milk, nut, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Beetroot Risotto

Chop the walnuts coarsely

Cut the leeks in half lengthways, discard the root ends and wash between the leaves

Cut into 1cm slices

Crush the garlic with the side of a knife, peel it and chop finely

2 Beetroot Risotto

Grate the beetroot and parmesan

Boil a kettle

Dissolve the stock cube(s) in 800ml (1.6L) of boiled water

3 Beetroot Risotto

Place a large wide-based pan (preferably non-stick) on a medium heat

Once the pan is hot, add the walnuts and toast for 3-4 min or until golden brown, shaking the pan regularly

Remove the walnuts from the pan and set aside, reserving the pan for the next step 

4 Beetroot Risotto

Add 30g (60g) of butter to the pan and return to a medium heat

Once the butter is foaming, add the garlic and leek and cook for 3 min, stirring often 

5 Beetroot Risotto

Add the rice and cook for about 5 min or until beginning to turn golden, stirring to coat evenly

6 Beetroot Risotto

Add 200ml (400ml) of stock to the rice and allow it to absorb, stirring constantly

Add the oregano and stir through

Allow the stock to absorb fully before gradually adding the rest, a ladle at a time

7 Beetroot Risotto

Once most of the stock has been absorbed and the rice is almost cooked through, add 100g (200g) of crème fraîche

Add the beetroot and cook for another 10 min or until the rice is fully cooked through, stirring constantly

8

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Season generously with salt and pepper

Add the walnuts and parmesan to the pan and stir through

Serve and enjoy!

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