Enjoy this Pink Beetroot Risotto with the goodness of beet and creaminess of Del Monte Eggless Mayo. Serve it warm garnished with parsley and chopped feta cheese with slices of crusty sourdough bread.
Ingredients
1
cup Basmati Rice
2
TBSP Butter
2
medium Beetroot
2
medium Onion
4-5
Garlic Cloves (minced)
2
tsp Rosemary
1.5
cup Vegetable Stock
1.5
cup water
2
tsp Balsamic Vinegar
1/4
cup Del Monte Eggless Mayo
2-3
tbsp Full fat milk
2
tbsp Dried Oregano
2
tbsp Fresh Chopped Parsley
1
tsp Black Pepper
-
Salt To Taste
-
Salt To Taste
-
Toasted Bread on side
Method
Roast Beets & Puree- Preheat oven at 180C. Chop the beetroots and smash the garlic cloves. Place on a baking sheet coated with some olive oil, oregano, and chilly powder. Bake them for 10-12 min to get a light golden brown top. Bring it out of the oven to cool down and then blend only the beets with a few tsp of water to make a paste.
Mixing vegetable stock- In a saucepan boil the water and mix in the vegetable stock and cook for a minute to get it all together. Keep aside to be used in the risotto later.
Prepare the base- In a skillet add butter and sautee the onions till golden brown. Chop the roasted garlic and add it to the golden brown onions and sautee. Add dried rosemary, balsamic vinegar, salt, and pepper at this stage and cook for 1 min.
Sautee the rice- Add rice to the skillet above and Sautee it for 1 min.
Cooking the rice- Now add in the vegetable stock and water mix in 4 parts. After pouring one part, wait for the entire liquid to evaporate before adding the next part.
Adding the beets and cream- Once the liquid from all 4 parts has evaporated, add in the roasted beetroot paste prepared earlier. Give it a good mix. Now add in Del Monte Classic Eggless Mayo and full-fat milk, and let it cook for another 1 minute for a perfectly creamy risotto.
Serve- Garnish the risotto with freshly chopped parsley, some feta cheese, a squeeze of lemon, dried oregano, sprinkle of pepper, and any dried seeds like pumpkin, sunflower, etc for that added crunch. Toast your favorite bread for sides and serve hot.
Notes- 1. The amount of water used in this recipe is according to the instructions of the type and brand of rice being used. This measure can change as per the rice you use. Read the instructions for rice boiling given by the rice manufacturer on the pack. 2. You can add parmesan cheese to the recipe as a garnish. 3. The roasting of beets and garlic is optional. You can avoid and directly make a paste of beets with some water. Roasting gives an extra depth to the earthy flavors of beetroot. 4. It’s recommended to use non-stick or equivalent skillets and pans since risotto is a process of slow cooking and if not mixed regularly it can stick to the base. 5. You can use freshly made or homemade vegetable stock for the recipe. If you are using store-bought stock that comes in form of bullions (small rectangles) then follow the instructions to first convert them into stock separately.
