Beetroot Risotto with Pan Seared Scallops

Hola Folks,

It has been a few weeks since I shared a new recipe, I am sorry.  But here we go something for the last bit of summer……

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One of my Aunts Beets growing 🙂

Beetroot works really well in this summer risotto; not only does it give an earthy flavour but also a beautiful red colour.  I decided to use a rose wine with this rather than my usual white in risotto, just for added sweetness and colour.  Risotto is such a simple dish to make but very tasty and this is a wow piece.  Topped with pan fried scallops and crumbled goats cheese….mouth-watering!!

You can make the risotto without the scallops and instead crumble over the goat’s cheese and some crushed walnuts as an alternative!

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Ingredients:

250g risotto rice

200g riced beetroot (either use a food processor or grated, then chop finely)

2 celery sticks finely diced

1 onion finely diced

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1 large glass rose wine

2 cloves garlic finely chopped

Handful of lemon thyme

100g grated parmesan

1 Tbsp. red pesto

1 ½ pints good chicken or veg stock; hot

1 ½ Tbsp. butter

1 Tbsp. olive oil

1 lemon

1 tsp salt

Cracked black pepper

Scallops 2/3 per person remove the roe..

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Goats cheese for crumbling

Extra virgin olive oil for drizzling

Method:

Heat a tablespoon of olive oil and butter in a pan then add the onion and celery, cook on a med- low heat until softened but not browned, this will take around 15 minutes.

Add the garlic and cook for a further 2 minutes, then add the rice.

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Cook this until it is translucent, then pour in the wine.  Keeping the heat moderate let the wine reduce then start to ladle in the stock, a little at a time, stirring the rice as you go.  Add more stock each time it reduces.

Add the pesto and stir in.

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You want the rice to still have a slight bite, this takes about 20 minutes.

At around 5/6 minutes before the rice is ready add the beetroot, some thyme leaves and a squeeze of half a lemon.

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Keep stirring and adding stock.

Season with salt and pepper then taste, check the rice is ready.  Once cooked sprinkle over the parmesan and add around ½ Tbsp. butter.  Pop the lid on and let is rest for a few minutes.

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In the meantime, heat a drizzle of oil in a frying pan, you can use olive oil but I used rapeseed. Season and place the scallops into the pan and cook for around 1-2 minutes each side, try not to move them around too much as you want a caramelised browned edge.

Back to the rice, open the lid and stir all of the parmesan into the risotto, now you are ready to bowl up.

Place a good portion of rice into a bowl, crumble over some goat’s cheese, and sprinkle over some more thyme leaves.  Then place the scallops over the top and drizzle over a glug of extra virgin olive oil, then go sit and eat it in the sunshine!!

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Enjoy xxx

PRINTER FRIENDLY VERSION BELOW

Beetroot Risotto with pan seared scallops

  • Servings: 3/4
  • Difficulty: average
  • Print

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by Lululemonandlace

Ingredients:

250g risotto rice

200g riced beetroot (either use a food processor or grated, then chop finely)

2 celery sticks finely diced

1 onion finely diced

1 large glass rose wine

2 cloves garlic finely chopped

Handful of lemon thyme

100g grated parmesan

1 Tbsp. red pesto

1 ½ pints good chicken or veg stock; hot

1 ½ Tbsp. butter

1 Tbsp. olive oil

1 lemon

1 tsp salt

Cracked black pepper

Scallops 2/3 per person

Goats cheese for crumbling

Extra virgin olive oil for drizzling

Method:

 Heat a tablespoon of olive oil and butter in a pan then add the onion and celery, cook on a med- low heat until softened but not browned, this will take around 15 minutes.

Add the garlic and cook for a further 2 minutes, then add the rice.  Cook this until it is translucent, then pour in the wine. Keeping the heat moderate let the wine reduce then start to ladle in the stock, a little at a time, stirring the rice as you go.  Add more stock each time it reduces.

Add the pesto and stir in.

You want the rice to still have a slight bite, this takes about 20 minutes.

At around 5/6 minutes before the rice is ready add the beetroot, some thyme leaves and a squeeze of half a lemon.

Keep stirring and adding stock.

Season with salt and pepper then taste, check the rice is ready.  Once cooked sprinkle over the parmesan and add around ½ Tbsp. butter.  Pop the lid on and let is rest for a few minutes.

In the meantime, heat a drizzle of oil in a frying pan, you can use olive oil but I used rapeseed. Season and place the scallops into the pan and cook for around 1-2 minutes each side, try not to move them around too much as you want a caramelised browned edge.

Back to the rice, open the lid and stir all of the parmesan into the risotto, now you are ready to bowl up.

Place a good portion of rice into a bowl, crumble over some goat’s cheese, and sprinkle over some more thyme leaves.  Then place the scallops over the top and drizzle over a glug of extra virgin olive oil, then go sit and eat it in the sunshine!!

Lulu xxx

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