A risotto designed for hosts who prefer not to stand at the stove — the oven does nearly all the work.

Recipe: Lucy Corry  Photo and styling: Carolyn Robertson

Serves: 6

INGREDIENTS

For the roasted beetroot:
1 medium beetroot, scrubbed and very thinly sliced
1 tablespoon olive oil

For the herbed crème fraîche:
½ cup crème fraîche
2 tablespoons finely chopped fresh parsley

For the risotto:
2 tablespoons butter
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 ribs celery, finely chopped
2 medium beetroot, peeled and diced
360g arborio rice
¾ cup red wine
1.2 litres vegetable stock

METHOD

Heat the oven to 180°C. Get the roasted beetroot ready first: arrange the slices on an oiled oven tray. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 30-40 minutes (they can cook at the same time as the risotto, but it might help the cook’s peace of mind to get them in the oven first).

Stir together the crème fraîche and parsley and set aside.

For the risotto, melt the butter and oil in a large, heavy, oven-proof pot with a lid. Add the onion, garlic and celery, along with a pinch of salt. Fry over medium heat for about five minutes, stirring occasionally. Add the beetroot and cook for another five minutes.

Pour the stock into a pot and heat to a simmer.

Add the rice to the vegetables and stir well. Pour in the wine and stir until it has been absorbed. Pour in all the stock and stir to combine, then clamp on the lid and transfer the pot to the oven.

Bake for 30 minutes, until the rice is tender. Add a couple of tablespoons of the herbed crème fraîche and stir well. If the rice seems very thick, add a splash of boiling water to loosen it.

Spoon the risotto onto warmed plates and top with a little herbed crème fraîche and the roasted beetroot.

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