Alice Zaslavsky has introduced a new recipe for a shortcut beetroot baked risotto, aiming to provide a lower-touch dinner option for weeknights. This method deviates from traditional risotto preparation by baking the rice with its liquid in the oven, rather than requiring constant stirring.
The recipe, which serves four, involves 10 minutes of chopping and stirring, followed by 30 minutes of baking and resting. Key ingredients include a brown onion, beetroot, garlic, carnaroli or arborio rice, white wine, stock cubes, bay leaves, dill, and parmesan or pecorino cheese.
The process involves grating vegetables, sautéing them with garlic, adding rice, wine, and stock, then baking the mixture. Towards the end, butter and parmesan are whisked in to create a creamy texture, followed by a resting period before serving with mascarpone, dill fronds, and pistachios.