New Nordic Beetroot Risotto

Ingredients

While the original Italian risotto focuses on ingredients like Arborio rice, Parmesan cheese, and white wine, this New Nordic adaptation incorporates local Nordic flavors and ingredients. The use of beets adds a unique earthy sweetness, and the dish is garnished with Nordic herbs and a touch of acidity from lingonberries or pickled vegetables. We alse have the original recipe for Risotto, so you can check it out.

• 2 medium-sized beets, peeled and grated (about 2 cups / 470ml) 2 medium-sized beets, peeled and grated (about 2 cups / 470ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• 1 cup (200g) pearl barley 1 cup (200g) pearl barley
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Lingonberries or pickled vegetables, for garnish Lingonberries or pickled vegetables, for garnish
• Fresh dill or chives, for garnish Fresh dill or chives, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 50g, 8g
• Protein: 8g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the grated beets to the saucepan and cook for about 5 minutes, until they start to soften.
3. 3.
   Add the pearl barley to the saucepan and stir well to coat it with the butter and beet mixture.
4. 4.
   Pour in the white wine and cook until it has evaporated.
5. 5.
   Gradually add the vegetable broth, about 1/2 cup (120ml) at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
6. 6.
   Continue this process until the pearl barley is cooked al dente, which should take about 30-40 minutes.
7. 7.
   Stir in the heavy cream and season with salt and pepper to taste.
8. 8.
   Remove the risotto from heat and let it rest for a few minutes before serving.
9. 9.
   Garnish each serving with lingonberries or pickled vegetables and a sprinkle of fresh dill or chives.

Treat your ingredients with care...

• Beets — To prevent staining, wear gloves while peeling and grating the beets.
• Pearl barley — Rinse the pearl barley before using to remove any excess starch.

Tips & Tricks

• For a more intense beet flavor, roast the beets before grating them.
• Experiment with different Nordic herbs like sorrel or lovage for added freshness.
• Substitute lingonberries with cranberries if they are not available.
• To make the dish vegan, replace butter and cream with plant-based alternatives like coconut oil and coconut cream.
• Serve the risotto with a sprinkle of toasted pumpkin seeds for added crunch.

Serving advice

Serve the New Nordic Beetroot Risotto as a main course, accompanied by a simple green salad dressed with a light vinaigrette. The vibrant colors of the dish will make it an eye-catching centerpiece on the table.

Presentation advice

Present the risotto in individual bowls, garnished with lingonberries or pickled vegetables on top. Sprinkle some fresh dill or chives over the dish to add a pop of green color. The contrasting colors and textures will make the dish visually appealing.