Home Recipes Baked Beet, Leek & Spinach Risotto

Baked Beet, Leek & Spinach Risotto

Sam Richards
Cooking time
Serves6 people
Vegans
Baked Beet, Leek & Spinach Risotto

Let your oven do the work for this red risotto made with earthy-sweet beetroot, tender leeks, grassy spinach, a fragrant pinch of rosemary and a bright squeeze of lemon – so much flavour, so little stirring.

1 rating
layout 1 comment

Ingredients

  • 2 leeks
  • 3 garlic cloves
  • A handful of rosemary, leaves only
  • 500g beetroot
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 500g risotto rice
  • 1 lemon
  • 2 ltrs boiling water
  • 1 vegetable stock cube
  • 300g spinach

Prep: 15 mins | Cook: 35 mins

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6.
2. Trim and rinse the leeks under a cold tap, then chop them into 1cm rounds. Peel and crush or grate the garlic. Pick the rosemary leaves and finely chop them. Scrub the beetroot then grate it onto a plate or board you can wash up straight away (it's a colourful character).
3. Warm 2 tbsp olive oil in a large ovenproof pan on a medium heat. Add the leek, garlic and rosemary, season with salt and pepper and fry for 6-8 mins, stirring occasionally, till softened.
4. Turn the heat up a little and stir in the risotto rice. Grate in the lemon zest and cook for 1-2 mins, stirring frequently, till the rice starts making a popping sound.
5. Add the beetroot to the pan and pour in 2 ltrs of boiling water. Crumble in the stock cube and stir to dissolve. Turn the heat up again and bring the mixture to a boil.
6. Pop a lid on the pan and slide it into the oven. Bake for 30 mins, stirring 2 or 3 times throughout.
7. While the risotto is baking, trim any dry stalks off the spinach and roughly shred the leaves. When the risotto is baked and tender, fold through the spinach to wilt it.
8. Squeeze in a little lemon juice, taste and add more juice, salt or pepper if needed. Serve the beetroot risotto in warm bowls.
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Momma

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Mhi

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Very simple, delicious and pretty. I like robust flavours, so I doubled the garlic and added herbs and spices I like. I didn't use a stock cube (they all seem to contain yeast or sugar or wheat or barley, etc!), so I just tasted as I went along and added more seasoning. I also ommitted the salt. Thanks Abel and Cole for helping me cook ANOTHER new dish :-)