Beetroot Risotto
This show-stopping risotto gets its vibrant crimson colour from JUX Beetroot, with JUX Red Onion, JUX Garlic, and JUX Thyme bringing warmth and depth to every creamy bite. Topped with crispy thyme-roasted chickpeas and a dollop of ricotta, it's an impressive yet effortless dish that lets JUX do the hard work.
Ingredients (serves 2)
Thyme-Roasted Chickpeas:
- 200g Chickpeas, drained & rinsed
- 0.5 tbsp Extra Virgin Olive Oil (EVOO)
- 1 tsp JUX Thyme
- Sea Salt & Black Pepper
Risotto:
- 1 tbsp EVOO
- 1 tbsp Butter
- 1 tbsp JUX Red Onion
- 0.5 tbsp JUX Garlic
- 1 tsp JUX Thyme
- 120g Arborio Rice
- 150ml Prosecco (sub White Wine)
- 2 tbsp JUX Beetroot
- 600ml Vegetable Stock (approximately)
- 20g Parmesan, grated
- Half Orange, zested
- Black Pepper
- Dollop of Ricotta
Method:
- Preheat oven to 180°C (fan). Pat chickpeas dry with a clean tea towel — the drier they are, the crispier they'll roast.
- Toss chickpeas in EVOO, JUX Thyme, sea salt, and pepper until evenly coated. Spread out on a lined baking tray and roast for 25–30 minutes, shaking the tray halfway, until golden and crunchy. Let them sit for 5 minutes after baking to finish crisping up.
- In a wide pan, heat EVOO and butter over medium heat. Add JUX Red Onion, JUX Garlic, and JUX Thyme; cook for 2–3 minutes to let them soften and rehydrate.
- Stir in the arborio rice and toast for 1 minute. Pour in the prosecco and let it bubble away until absorbed.
- Stir in JUX Beetroot. Add the hot stock one ladle at a time, stirring until absorbed before adding more. Continue until the rice is creamy and al dente.
- Off the heat, stir through Parmesan, orange zest, and lots of black pepper. Taste and adjust seasoning.
- Spoon risotto into bowls, scatter over the thyme-roasted chickpeas, and garnish with a dollop of ricotta, extra orange zest, and black pepper.
