|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Seasonal
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
Meat and Poultry
Fish and Seafood
Courses
Dish type
Seasonal
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Orange and pink risotto

by
Josh Eggleton
Orange and pink risotto
  • Main
  • medium
  • 4
  • 1 hour 30 minutes

PT1H30M

Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

print recipe
shopping List

Equipment

  • Juicer
  • Blender

Method

print 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
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
  • 2 knobs of butter
  • 200ml of milk
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
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
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
Share recipe
Josh Eggleton
Josh Eggleton

It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.

You may also like

Recipes for kids
Recipe Collection
Vegetarian recipes for kids
Recipe Collection
Pearl barley
Recipe Collection
Beetroot and beet tops barley pilaf
by Victoria Glass
Vegetarian risotto
Recipe Collection
Seafood risotto recipes
Recipe Collection
Risotto
Recipe Collection
Josh Eggleton
The Pony and Trap
Grana Padano and pickled onion barley risotto
by Josh Eggleton
Tomato and vegetable risotto faces
by Andrew MacKenzie

NAVIGATE

Home > Recipes > Risotto

© Great British Chefs 2020