Remove the roasted beetroot and tomato from the oven. Remove the skins from both and chop roughly. Leave to one side.
I roasted mine in my air fryer (Ninja) at 200c, for 25-30 mins on the Roast setting.
In a sauté pan, gently heat the olive oil and half the butter.
Soften the onion, celery and garlic in the oil until fragrant. Do not allow to brown.
Toss in the risotto rice and coat well in the onion/butter mixture.
Turn the heat up and pour over the balsamic vinegar.
Once the rice has absorbed the wine/vinegar, stir in the chopped beetroot and tomatoes.
Pour over the stock, a ladle at a time, not putting more stock in until the last ladleful has been absorbed.
When the rice is starting to get creamy you can start to add a little more.
Contrary to popular belief, you don't have to watch over the rice like a new-born child, it won't stick or do anything extraordinarily horrible. It basically cooks itself. You just nourish it with the stock.
Once it has reached the texture you like, stir in the rest of the butter and the plain yogurt. Also sprinkle over a good pinch of salt. The beetroot is very sweet and benefits greatly from sea salt.
Cover and leave for five minutes.
Taste the risotto, add a squeeze of lemon and taste again.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Roasted Beetroot Risotto
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.