eCook Meal
Ruby Beet Risotto
with white wine, fresh thyme & cashew nut cream cheese
A vibrant beetroot risotto made with white wine and sweet roasted beetroot, finished with creamy cashew nut cream cheese for a rich, velvety texture. A comforting and elegant vegetarian dish with earthy depth and a striking ruby colour. If you want to impress guests or loved ones with a visually impressive dish that’s both eye-catching and mouthwatering, this is the recipe, Chef!
Serving guide
Choose your portion size.
PERFECT PUREE
Place the Beetroot in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, reserve some water, and place the beetroot with a splash of water in a blender and blend until smooth. Season and cover.
UN-BEET-ABLE
Boil the kettle. Dilute the stock with 400ml [800ml]|#7DA0D7 of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the onion until soft, 4-5 minutes (shifting occasionally). Add the garlic, thyme, and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 1-2 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. In the final 1-2 minutes, add 1⁄2 of the nutritional yeast. Remove from the heat and stir through the balsamic reduction and the Beetroot puree. Loosen with the reserved water in increments if it's too thick.
RUBY RISOTTO
Bowl up the risotto, top with dollops of cashew nut cream cheese, pumpkin seeds, the remaining nutritional yeast, and chives. Enjoy your meal, Chef.
PERFECT PUREE
Place the Beetroot in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, reserve some water, and place the beetroot with a splash of water in a blender and blend until smooth. Season and cover.
UN-BEET-ABLE
Boil the kettle. Dilute the stock with 400ml [800ml]|#7DA0D7 of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the onion until soft, 4-5 minutes (shifting occasionally). Add the garlic, thyme, and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 1-2 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. In the final 1-2 minutes, add 1⁄2 of the nutritional yeast. Remove from the heat and stir through the balsamic reduction and the Beetroot puree. Loosen with the reserved water in increments if it's too thick.
RUBY RISOTTO
Bowl up the risotto, top with dollops of cashew nut cream cheese, pumpkin seeds, the remaining nutritional yeast, and chives. Enjoy your meal, Chef.
PERFECT PUREE
Place the Beetroot in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, reserve some water, and place the beetroot with a splash of water in a blender and blend until smooth. Season and cover.
UN-BEET-ABLE
Boil the kettle. Dilute the stock with 1.2L [1.8L]|#7DA0D7 of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the onion until soft, 5-6 minutes (shifting occasionally). Add the garlic, thyme, and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 1-2 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. In the final 1-2 minutes, add 1⁄2 of the nutritional yeast. Remove from the heat and stir through the balsamic reduction and the Beetroot puree. Loosen with the reserved water in increments if it's too thick.
RUBY RISOTTO
Bowl up the risotto, top with dollops of cashew nut cream cheese, pumpkin seeds, the remaining nutritional yeast, and chives. Enjoy your meal, Chef.
PERFECT PUREE
Place the Beetroot in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, reserve some water, and place the beetroot with a splash of water in a blender and blend until smooth. Season and cover.
UN-BEET-ABLE
Boil the kettle. Dilute the stock with 1.2L [1.8L]|#7DA0D7 of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the onion until soft, 5-6 minutes (shifting occasionally). Add the garlic, thyme, and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 1-2 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. In the final 1-2 minutes, add 1⁄2 of the nutritional yeast. Remove from the heat and stir through the balsamic reduction and the Beetroot puree. Loosen with the reserved water in increments if it's too thick.
RUBY RISOTTO
Bowl up the risotto, top with dollops of cashew nut cream cheese, pumpkin seeds, the remaining nutritional yeast, and chives. Enjoy your meal, Chef.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R274.95
for 4 servings · R68.74 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
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Nutritional Yeast needs 80 mlNutritional Yeast Flakes 100 g R89.99 · whole pack (size can't be divided)R89.99
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Balsamic Reduction needs 40 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 16% of packR12.80
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White Wine needs 80 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 32% of packR14.40
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Risotto Rice needs 400 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
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Beetroot needs 1.2 kgBulk Large Carrots 3 kg 3 kg at R49.99 · 40% of packR20.00
Not in the Woolies basket — source these elsewhere:
- Cashew Nut Cream Cheese
- Ina Paarman Vegetable Stock
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ruby Beet Risotto?
The preparation time for Ruby Beet Risotto with white wine, fresh thyme & cashew nut cream cheese is between 40 and 60 minutes.
What is the total time required to make Ruby Beet Risotto with white wine, fresh thyme & cashew nut cream cheese?
The total time required to make Ruby Beet Risotto with white wine, fresh thyme & cashew nut cream cheese is between 45 and 65 minutes.
How many servings does Ruby Beet Risotto provide?
4 servings
What are the main ingredients in Ruby Beet Risotto?
Balsamic Reduction, Beetroot, Cashew Nut Cream Cheese, Fresh Chives, Fresh Thyme, Garlic Clove, Garlic Cloves, Ina Paarman Vegetable Stock, Nutritional Yeast, Onion, Onions, Pumpkin Seeds, Risotto Rice, White Wine
What is the nutritional information of Ruby Beet Risotto?
Calories: 792, Carbs: 125 grams, Fat: grams, Protein: 25.6 grams, Sugar: 25.4 grams, Salt: 847 grams
How do I prepare Ruby Beet Risotto?
UN-BEET-ABLE: Boil the kettle. Dilute the stock with 400ml [800ml]|#7DA0D7 of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the onion until soft, 4-5 minutes (shifting occasionally). Add the garlic, thyme, and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 1-2 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. In the final 1-2 minutes, add 1⁄2 of the nutritional yeast. Remove from the heat and stir through the balsamic reduction and the beetroot puree. Loosen with the reserved water in increments if it's too thick. RUBY RISOTTO: Bowl up the risotto, top with dollops of cashew nut cream cheese, pumpkin seeds, the remaining nutritional yeast, and chives. Enjoy your meal, Chef. PERFECT PUREE: Place the beetroot in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, reserve some water, and place the beetroot with a splash of water in a blender and blend until smooth. Season and cover.
What should be prepared from my kitchen to make Ruby Beet Risotto?
Balsamic Reduction, Beetroot, Cashew Nut Cream Cheese, Fresh Chives, Fresh Thyme, Garlic Clove, Garlic Cloves, Ina Paarman Vegetable Stock, Nutritional Yeast, Onion, Onions, Pumpkin Seeds, Risotto Rice, White Wine
How many calories does Ruby Beet Risotto have?
792 calories
How much fat content does Ruby Beet Risotto have?
grams