Beetroot risotto with Lancashire cheese recipe

Name: Beetroot risotto with Lancashire cheese recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 g (1.1oz) Butter; 2 tbsp Olive oil; 400 g (14.1oz) Cooked beetroot, chopped into cubes; 2 Shallots, peeled and finely chopped?; 2 Garlic cloves, finely chopped; 1 Sprig of fresh thyme (just the leaves); 900 ml (31.7fl oz) Chicken stock; 250 g (8.8oz) Risotto rice; 125 ml (4.4fl oz) Dry vermouth; 2 tbsp Double cream (optional); 110 g (3.9oz) Pecorino, grated; 1 Small handful fresh parsley, chopped (about 2 tbsp); 1 pinch Salt and freshly ground pepper; 4 pinches Lancashire cheese, grated

Servings: persons

30 g (1.1oz) Butter
2 tbsp Olive oil
400 g (14.1oz) Cooked beetroot, chopped into cubes
2 Shallots, peeled and finely chopped?
2 Garlic cloves, finely chopped
1 Sprig of fresh thyme (just the leaves)
900 ml (31.7fl oz) Chicken stock
250 g (8.8oz) Risotto rice
125 ml (4.4fl oz) Dry vermouth
2 tbsp Double cream (optional)
110 g (3.9oz) Pecorino, grated
1 Small handful fresh parsley, chopped (about 2 tbsp)
1 pinch Salt and freshly ground pepper
4 pinches Lancashire cheese, grated

1
Heat the butter and oil in a large saucepan over a medium heat.
2
Add the chopped beetroot, shallots, garlic and thyme leaves.
3
Cook gently for 3 minutes until the onion has softened, but hasn't coloured.
4
Heat the stock to simmering point.
5
Add the rice to the pan and stir to coat all the grains in the buttery mixture.
6
Cook, stirring, for another 1-2 minutes until the grains begin to look translucent.
7
Add the vermouth to the pan and allow it to bubble up and reduce slightly.
8
Add a ladleful of the simmering stock, and stir until all of the liquid has been absorbed.
9
Continue adding the stock, a ladleful at a time, as the liquid is absorbed, stirring between each addition.
10
You have to stir constantly.
11
Cook the rice until the grains are tender but still have a little bite.
12
It will take at least 20 minutes.
13
This risotto really does need quite a lot of salt but if you've used good home-made stock the dish should already be quite salty.
14
Add the cream if you're using it (it makes the dish richer and also a paler colour so it's up to you whether you want it at all), the pecorino and parsley.
15
Taste and adjust the seasoning and serve immediately.

1233

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 30 g (1.1oz) Butter, 2 tbsp Olive oil, 400 g (14.1oz) Cooked beetroot, chopped into cubes, 2 Shallots, peeled and finely chopped?, and more.

Yes, Beetroot risotto with Lancashire cheese recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!