Beetroot and pinot noir risotto
Beets are everywhere at the moment but have you ever thought of using them in a risotto? And adding a dash of pinot noir?
This is one of my favourite recipes from my recent book Wine Lover's Kitchen which is perfect for this time of year. The sweetness of pinot chimes in beautifully with the earthy flavour of the beetroot/ beets. Use the freshest possible ones you can find for the deepest colour and flavour. (It’s worth wearing a pair of disposable plastic gloves when you cut them up so you don’t stain your hands!)
3 tbsp olive oil
200g/7oz red onion, roughly chopped
3-4 fresh beetroot (about 450g) ideally with their leaves
I clove of garlic, crushed
225g arborio (1 1/8 cups) or other risotto rice
150ml (2/3 cup) inexpensive fruity pinot noir e.g. from Chile
1 litre (4 cups) hot miso stock made with miso bouillon powder
100g/3 1/2 oz mild, crumbly goat's cheese
a few sprigs of fresh dill or a handful of chives, chopped
Heat the oil in a large frying plan and fry the onion over a moderate heat for 5 minutes. Peel the beetroot/beets and cut into small cubes, add to the pan, season with salt and pepper and cook for another 10 minutes.
Add the crushed garlic, cook for a minute then tip in the rice and cook, stirring for 2-3 minutes. Pour in the pinot noir and let it evaporate. Add the hot stock, about 50ml/3 tbsp at a time, stirring occasionally and letting each addition absorb before adding the next.
Once the rice is cooked (about 20 minutes), add a little extra stock or water, check the seasoning and leave for 5 minutes. Warm your serving bowls. Wash the beet leaves if you have some, strip from the stalks and cook down in a saucepan without any extra water. Place a few leaves in each bowl, spoon in the risotto, top with crumbled goats cheese and sprinkle with chopped dill or chives
What to drink: The pinot noir you used in the recipe. For other risotto pairings see
Extracted from Wine Lover's Kitchen by Fiona Beckett published by Ryland, Peters & Small. Photograph ©Mowie Kay
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