This vegetarian recipe for Josh Eggleton's carrot and beetroot risotto recipe boasts a great array of colours. Serve this fragrant risotto to all the family; kids will be wowed by the colour and adults will love its depth of flavour, bringing together the earthy sweetness of beetroot, with carrots and butternut squash.

Method
1.
In a juicer, juice 2 of the carrots and set aside the juice. Repeat with 2 of the beetroots, keeping the 2 juices separate
Tasty trivia
The beetroot is a powerhouse of vitamins and antioxidants, and its juice has been shown to lower blood pressure in medical studies
2.
Dice the remaining 2 carrots and beetroots, again keeping separate
3.
Using 2 pans, add the carrots and 100ml of milk and a knob of butter to a pan, and the beetroot with the remaining milk and butter to the other. Gently simmer both until the vegetables are cooked
4.
Add the cooked carrots to the blender with the carrot juice and blitz to form a purée, set aside. Repeat with the beetroot and its juice
5.
Preheat the oven to 180°C/gas mark 4. Toss the diced butternut squash in olive oil, salt and pepper and then roast until tender, approximately 20-25 minutes. Set aside
Tasty trivia
Butternut squash is a delicious way to get your vitamins A and E, along with vitamin C and fibre
6.
Now start the risottos. Place 2 pans over a medium-high heat. Add a knob of butter to each, then add the garlic, celery and shallots and sweat until soft
VideoVideo: Peel garlic
7.
Wash the barley for a few seconds under running cold water. Drain and divide evenly between the 2 pans. Add the white wine and a splash of water to both pans. Cook until absorbed
8.
Add 100g of the carrot purée to one pan and 100g of beetroot purée to the other, stirring constantly until the grains are coated
9.
Once all of the purée has been absorbed, divide the chopped almonds and Parmesan (reserving some of each for garnish) between the pans and stir until melted and combined
10.
As the risottos cook, keep adding more of the purée - as you would do traditionally with a stock - to ensure they don't dry out
11.
Add a pinch of salt and pepper to season each pan
12.
Divide the carrot risotto into bowls, top with the beetroot risotto and then the reserved almonds, butternut squash and Parmesan. Serve immediately
VideoVideo: Grate cheese
Room for a little one
Kids can spoon in the colourful risottos into the serving bowls, as well as add the almonds and Parmesan for garnish
Send us feedback on this Carrot and beetroot risotto recipe

Ingredients

  • 150g of pearl barley
  • 4 red beetroots, peeled
  • 4 carrots
  • 2 shallots, diced
  • 1 celery stick, diced
  • 1 garlic clove, minced
  • 100ml of white wine, or non-alcoholic white wine
  • 50g of flaked almonds, toasted
  • 1/4 butternut squash, peeled
  • 170g of Parmesan, grated
  • 200ml of milk
  • 4 knobs of butter
  • 2 pinches of salt
  • 2 pinches of black pepper
  • 2 tbsp of olive oil

Equipment

  1. Blender
  2. Juicer

Share this Recipe

Nutrition (per Portion)

Calories

506
25%

Sugars

13g
14%

Fat

26g
38%

Saturates

9g
46%

Salt

1025mg
17%
of an adult's guideline daily amount
Josh Eggleton delivers a gorgeous risotto recipe that features the flavours of carrot, beetroot and butternut squash

Carrot and beetroot risotto recipe Tweaks

What's this?

Chef

Restaurants

Recipe Collections

Seasonal

Spring

Though the weather may not always be as ideal as we hope during spring, there are some great ingredients that reach their peak during this season. This includes oysters, rhubarb, asparagus and artichokes, to name just a few. Here, we give you a...