Heat oven to 180 degrees Celsius.
Peel and trim the beetroots and cut into large wedges.
Place on a large sheet of foil or a baking sheet.
Toss with 1 Tbsp Olive Black, season, then cook for 1 hour until the beets are soft.
Meanwhile, heat the remaining Olive Black in an ovenproof pan with a lid.
Add the onion and garlic, then cook for 3-5 mins until translucent.
Stir in the buckwheat until well coated with the oil.
Pour over the white wine, then let the mixture bubble away for 5 mins.
Stir well, then pour in the water.
Stir again, cover and cook for 15 mins or until soft.
Remove the beetroots from the oven.
Mix in a food processor to make a purée with parmesan and dill.
Stir the beetroot purée and beetroot leaves through the risotto, then serve with some goat cheese dolloped over and the dill.
Ingredients
Directions
Heat oven to 180 degrees Celsius.
Peel and trim the beetroots and cut into large wedges.
Place on a large sheet of foil or a baking sheet.
Toss with 1 Tbsp Olive Black, season, then cook for 1 hour until the beets are soft.
Meanwhile, heat the remaining Olive Black in an ovenproof pan with a lid.
Add the onion and garlic, then cook for 3-5 mins until translucent.
Stir in the buckwheat until well coated with the oil.
Pour over the white wine, then let the mixture bubble away for 5 mins.
Stir well, then pour in the water.
Stir again, cover and cook for 15 mins or until soft.
Remove the beetroots from the oven.
Mix in a food processor to make a purée with parmesan and dill.
Stir the beetroot purée and beetroot leaves through the risotto, then serve with some goat cheese dolloped over and the dill.
