Beetroot and Mint Risotto

The at-home cooking adventures continue with this delicious beetroot and goat’s cheese risotto topped with fresh mint, best served alongside an ice-cold glass of Ribena squash! Get the ingredients below and follow the method in the video.

We’re launching a competition called Create to Donate – show us how you’re being creative in any way using #Ribena #CreativeJuice and we’ll host a poll to help us pick a winner every week. For each winning submission, we’ll donate £1000 to The Mental Health Foundation! Visit our Creative Hub on Ribena.co.uk for more ideas.

Expressing your creativity during a time of loneliness and isolation can be beneficial for mental health. For more tips on how to alleviate stress or anxiety, please visit The Mental Health Foundation’s website.

Overview

Cooking Time

25 mins

Total time

25 mins

Serves

5-6 (depending on glassware)

Ingredients

  • good glug of olive oil
  • knob of butter
  • 1 onion, diced
  • 2 garlic cloves
  • 100ml nice white wine
  • 300g roasted beetroot, puréed
  • 300g roasted beetroot, chopped
  • 350g risotto rice
  • 1L veg stock
  • 1 lemon
  • Fresh mint leaves (loads!)
  • Goat’s cheese

Method

Step 1

Add oil to the pan with half the amount of butter.

Step 2

Once melted, add the onion and crushed garlic to the pan.

Step 3

Add the rice and white wine and stir until the wine has boiled off.

Step 4

Next add a spoonful of the beetroot puree and a little stock.

Step 5

Add in the remaining butter, roasted beetroot, mint leaves and zest of the lemon.

Step 6

Serve in bowls and garnish with the Goat’s cheese and more mint leaves.