Creamy Roasted Beetroot Risotto
This Creamy Roasted Beetroot Risotto is the perfect Valentine’s dish—vibrant, rich, and irresistibly comforting.The deep, earthy sweetness of roasted beetroot blends beautifully with umami-packed miso and porcini mushrooms, creating a dish that feels indulgent yet wholesome.It's gorgeous pink hue makes it a stunning, romantic centerpiece for a cozy, love-filled dinner.
Equipment
- 1 Oven tray
- 1 Cast Iron or shallow pan
Ingredients
- 2 Beetroots medium
- 5 gr of dried Porcini Mushrooms or 750ml of Veggie Stock
- 2 Shallots or 1 Onion finely chopped
- 3-4 fat cloves of Garlic finely chopped
- 1 cup 120gr of Barley or (Pearl Barley or Arborio Rice)
- 1 cup of white or red Wine
- 4 sprigs of Thyme
- 2 Bay Leaves
- 1 Tbsp of Miso paste
- freshly cracked Black Pepper to taste
- 1 tsp Balsamic Vinegar
- 2 Tbsp of Nutritional Yeast
Toppings
- 2 Tbsp of Roasted Almonds or Hazelnuts chopped
- 1 Tbsp of Dill Wild Rocket or Coriander
- 1 tsp of Olive Oil optional
- 1/2 tsp of freshly cracked Black Pepper
- A few slices of Roasted Beetroot
- A sprinkle of hemp hearts
Instructions
- Prepare the Roasted BeetrootsPreheat the oven to 180°C (360°F). Wash and scrub the beetroots well. Dice 1 ½ beetroots into small cubes and slice the remaining ½ beetroot into thin half-moons. If using a Chioggia beet for garnish, slice it thinly (optional). Drizzle with a few drops of olive oil and sprinkle with black pepper. Spread the beetroot on a baking tray in a single layer, ensuring they don’t overlap for even roasting.
- Make the Porcini Mushroom Broth.Place 5g of dried porcini mushrooms in a heatproof jar or bowl and pour over 750ml of boiling water. Let the mushrooms soak for at least 10 minutes to fully rehydrate and infuse the broth with rich, umami flavour. Cut the Mushrooms finely and add it back to the broth to be used later.
- Prepare the Shallots and garlic.Finely chop the shallots (or onion) and garlic. Heat a cast iron skillet, shallow pan, or casserole over medium-high heat, ensuring it’s evenly heated before adding the aromatics. This step helps build a deep, savory base for the risotto.
- Sauté the Shallots and Garlic.Sauté the chopped shallots for 5-10 minutes, stirring occasionally, until soft and lightly golden. Add a splash of water if needed to prevent sticking. Stir in the garlic and cook for 2 minutes, until fragrant.
- Prepare and Add the Barley.Rinse the Barley or Arborio rice thoroughly in plenty of water to remove excess starch. Add it to the sautéed shallots and garlic, stirring for 2-3 minutes until well incorporated and slightly toasted. Deglaze the pan with white or red wine, stirring continuously, and let it simmer until the alcohol evaporates.
- Add Roasted Beetroot and aromatics.Stir in the roasted beetroot cubes, miso paste, thyme sprigs, and bay leaves. Mix well until fully incorporated, allowing the beetroot to release its vibrant color into the barley mixture.
- Cook the Risotto with Porcini broth.Pour in about ¼ of the hot porcini broth along with the rehydrated mushrooms. Stir well and let the risotto simmer gently for about 5 minutes, until the liquid starts to evaporate. Repeat this process, adding more broth gradually and stirring frequently, until the barley (or rice) is tender and creamy.
- Remove Herbs and Season.Remove the thyme sprigs and bay leaves from the risotto. Taste and adjust the seasoning as needed, adding freshly cracked black pepper to taste. Stir in balsamic vinegar to enhance and balance the flavors, giving the dish a perfect tangy finish.
- Add Nutritional Yeast.Stir in the nutritional yeast for a creamy, cheesy flavor. Mix well, then taste and adjust the seasoning to your preference. You can add a little more black pepper for extra warmth and depth.
Notes
If using hulled barley (like me), soaking it for a few hours or overnight helps reduce cooking time. For a quicker option, substitute with pearl barley or arborio rice, which cook faster and still deliver a deliciously creamy texture.