Baked beetroot and pecorino risotto with caraway and dill
This recipe is from Alan Rosenthal's new book, Foolproof One-Pot. Alan is a local chef, food writer, caterer and teacher who creates delicious and imaginative dishes with his weekly Crop Drop veg bag. Find out more about him and his recipes on his website or follow him on Instagram.
Photo by Rita Platts @ritaplattsphoto
Salty pecorino is the perfect partner for sweet and earthy beetroot in this fuss-free, oven-baked risotto. Cooking a risotto this way means you don’t have to be chained to the hob stirring incessantly, adding stock ladle by ladle.
To give this risotto a slightly Eastern European feel, I’ve also added some carraway and dill to the mix.
75g unsalted butter
1 onion, finely chopped
1 tsp caraway seed, lightly crushed in a mortar and pestle
2 garlic cloves, grated
350g arborio risotto rice
150ml dry white wine
350g peeled and coarsly grated raw beetroot
1 ltr hot vegetable stock
100g grated Pecorino
3 tbsp finely chopped fresh dill
Salt and black pepper
Set the oven to 180°C Fan
Melt 50g of the butter in your deep casserole pot over a medium heat (keep the remaining butter in the fridge). Add the chopped onion and a pinch of salt and cook, stirring frequently, for 7 minutes until starting to soften. Now add the lightly crushed carraway and grated garlic and cook for a further 2 minutes.
Add the arborio rice and cook for 2 more minutes, stirring regularly to avoid it sticking. Now add the wine and allow it to reduce in the pan until nearly dry, continuing to stir regularly. Add the grated beetroot and stir through to ensure all the ingredients are evenly distributed.
Now add the stock, a generous grind of black pepper and 1 teaspoon of salt. Allow the risotto to come to simmering point, give everything another stir and then pop the pot in oven, with the lid on, for 20 mins with a decent stir halfway through.
After 20 minutes, remove the pot from the oven. Stir one more time, cover once again, and leave for 5 minutes. After the time is up, stir through the remaining 25g of butter, the grated Pecorino and 2 tablespoons of the dill and a healthy grind of black pepper. Taste for seasoning and add a little more salt if you feel it needs it.
Serve in bowls topped with a little more Pecorino and the remaining chopped fresh dill.