Budget Friendly Roasted beetroot, red wine and Brie risotto

By Jack Monroe •


Continuing our series of posts on how great tasting dishes can be cooked on a tight budget. Jack Monroe shows how you can eat healthily with very little money! Discover how she makes a colourful and seasonal risotto serving four people for just over one pound fifty!
 
image


In some supermarkets, ready cooked and prepared beetroot is cheaper than buying it in bunches, not to mention quicker to cook! I’ve used the pre-packed variety in my recipe, but feel free to use fresh beetroot if you prefer, but it will need at least an extra 10 minutes in the oven.

This recipe uses some of my staple ingredients that I always have to hand: chicken stock, garlic, and long grain rice - yes, long grain rice in risotto. It’s how my mother makes it!

Roasted beetroot, Red wine and Brie risotto

Ingredients

Serves Four
 
2 cloves of garlic
2 tbsp oil
300g rice
500ml chicken stock
250g beetroot
3 tbsp red wine
2 tsp mixed herbs
50g Brie
 
Method
 
First, preheat your oven to 200C, and pop the kettle on to boil.
 
image


Next, prepare the beetroot. If you are using fresh beetroot, peel it, rinse it, and dice into 1cm chunks. If you are using pre-packed cooked beetroot, simply rinse it and dice it. Place it in a roasting dish, toss in 1tbsp oil and the mixed herbs, and roast for 15-20 minutes, or until the edges start to slightly char.

image


While the beetroot is roasting, prepare the risotto. Finely chop the garlic, and add to a large frying or sauté pan with the other tablespoon of oil. Sauté on a very low heat, until the garlic starts to soften.

Tip in the rice and stir to lightly coat in oil. Turn the heat up to medium and cook for 4-5 minutes, until the ends of the rice are translucent. Add the wine and stir well.
 
While the wine is absorbing, make up the stock. Crumble the stock cube into 500ml of boiling water, and stir well to dissolve. Add a generous splash of stock to the pan, and stir well to disturb the rice and prevent it from sticking. When the stock is absorbed, add another splash. Continue until there is around a quarter of the stock left.
 
Remove the beetroot from the oven and mash well with a fork or masher. Tip the mashed beetroot and any oil, juices and herbs from the pan into the risotto and stir well.
 
Continue to add the stock until the rice is al dente and the risotto is slightly soupy. Crumble the Brie on top and fold in before serving to melt slightly.
 
Serve with green salad as a light lunch, or crusty bread and green vegetables for a hearty warming dinner.
 
Ingredient costs: all Sainsburys, correct at date of publication. 2 cloves of garlic, 5p (50p/2 bulbs, avg 10 cloves each). 2 tbsp oil, 5p (£4.50/3l). 300g rice, 12p (40p/1kg). 1 chicken stock cube, 2p (20p/10). 250g cooked beetroot, 80p (80p/250g). 2 tsp mixed Italian herbs, 6p (30p/42g). 45ml red wine, 21p (£3.50/75cl). 50g French mild Brie, 27p (£1.09/200g). Total: £1.58/4 servings.
 
image


For more delicious budget recipes visit Jack’s blog posts at Great British Chefs.


Comments


Jack Monroe

Jack Monroe is a 25 year old mum from Southend on Sea, author of 'much more than a cooking blog', A Girl Called Jack. She found accidental fame by blogging recipes created from handouts at her local food bank, and a £10 a week food shop. Winner of the Judges Choice award at the Fortnum And Mason Food& Drink Awards, her first cookbook A Girl Called Jack 100 Delicious Budget Recipes was published by Penguin in March 2014.

 

Follow us on Twitter

Great British Chefs

@gbchefs

8 hrs

Last chance to #Win @CirculonUK £300 Infinite 8 piece pan set & skillets for runners up Enter> http://t.co/7kUB8ljqHp http://t.co/u5er27TmXV

Great British Chefs

@gbchefs

9 hrs

Colour your cuisine with butternut squash, gorgonzola + almonds @ChefGaryJones via @gbchefs http://t.co/KAeX9f5OOy http://t.co/yWzoI0J3q5

Great British Chefs

@gbchefs

10 hrs

Pan-fried hake + red pepper relish makes a pretty summer dish - Pascal Aussignac http://t.co/iDhuAyOdbk via @gbchefs http://t.co/CRpzyNDaoJ

Great British Chefs

@gbchefs

11 hrs

#Win a set of @SophieConran Salad Bowls & Rivelin Salad Servers worth £80 Enter http://t.co/rtaTbjZ0Lc #competition http://t.co/DR5kK5f5Df