Baked Beet, Leek & Spinach Risotto Recipe

Baked Beet, Leek & Spinach Risotto

Prep: 15 mins

Cook: 35 mins

Let your oven do the work with this earthy scarlet risotto packed with tender hunks of rosemary-scented beetroot, slivers of sweet leek and ribbons of deep green spinach – so much flavour, so little stirring.

This recipe is a:

See this week's box.

404 kcal
(per portion)

Ingredients you'll need

2 leeks
3 garlic cloves
A handful of rosemary, leaves only
500g beetroot
500g risotto rice
1 lemon
1 vegetable stock cube
300g spinach

From your kitchen

Sea salt
Freshly ground pepper
2 tbsp olive oil
2ltrs boiling water

Step by step this way

1.
Preheat your oven to 200C/Fan 180C/Gas mark 6.
2.
Trim and rinse the leeks clean under a cold tap. Chop the leeks into rough 1cm rounds. Peel the garlic cloves and crush or finely grate. Pick the rosemary leaves and finely chop. Scrub the beetroot clean and coarsely grate.
3.
Pour 2 tbsp oil into a large, oven proof pan and bring to a medium heat. Slide in the chopped leek, garlic and rosemary. Sprinkle in a generous pinch of salt and pepper and fry for 6-8 mins, stirring occasionally, till softened.
4.
Turn the heat up slightly and stir in the risotto rice. Grate in the lemon zest. cook for 1-2 mins, stirring frequently, till the rice starts making a popping sound.
5.
Slide the beetroot into the pan and pour in 2 ltrs of boiling water. Crumble in the stock cube and stir well till dissolved. Bring to the boil.
6.
Pop a lid on the pan and slide it into the oven. Cook for 30 mins, stirring 2 or 3 times during that time.
7.
While the risotto is cooking, trim any thick, dry leaves away from the spinach. Roughly shred the leaves. When the risotto is ready and the rice is tender, remove from the oven and stir in the spinach for 1-2 mins, till wilted. Squeeze in the lemon juice and have a taste of the rice. Add a little more salt and pepper if needed.
8.
Ladle the risotto into bowls and serve.

Tip
No ovenproof pan?
No problem, simply tip the rice, vegetables and stock into a large casserole dish and cover it with foil before baking.
Tip
Feta makes everything better
This risotto alone provides a hearty meal for 6 people, but a few extra finishing touches can really make it sing. Sweet beetroot loves a tangy sidekick, so a few chunks of feta sprinkled over the top really brings it to life. And for an aniseed twist, finely chop some fresh tarragon leaves and stir through with the spinach leaves before serving.

This recipe is from

Creamy Coconut Beetroot Curry

See this week's box