This Beetroot Risotto and Paneer is really the combination of two great recipes I stumbled upon on the web! I had saved them at different times, but one day while planning dinners for the week the idea to combine them just seemed so natural, it was a well “why not moment?” To that dinner was born!
Paneer! I love Paneer. The texture, the flavor, the ease to which it adapts to a lot of recipes, it just amazing! Okay, so the price at the grocery store is a little less than amazing but it’s a specialty thing so they can charge extra for it. Still though.. boo! When I came across Amishi’s recipe I was surprised by how easy it was and how it didn’t need anything fancy.. aka regent.. to make it work.. double yeah! My first try at it was a little messy but I got the idea and was encouraged enough to try it again. It turned out great! You do need a LARGE pot for a full gallon as milk will foam l and make a crazy disaster!! It was also really easy to half with the same great results!
Beetroot Risotto! I love Risotto. It’s creaminess, the variety you can do with it, don’t so much love it’s time-consuming nature but oh well! I found Sam’s recipe while looking for new things to do with Barley, besides adding it to Beef soup. When I saw this one I was intrigued but its ingredients list and just had to give it a try. So glad that I did! It’s very creamy and the Beetroot adds new complexity to the barley flavor. I used homemade chicken broth instead of veggie broth as it was on hand, but besides that little change, I followed the recipe pretty much to the letter. It turned out great and made for a great dinner and reheated nicely for lunch the next day!
Now to combine the two into one amazing dinner dish! The Beetroot Risotto and Paneer turned out perfectly!
I roasted the Paneer with a little pepper, and just served it over top of the Beetroot Risotto with freshly saved Parm cheese! Will totally revisit this combination and would be happy to serve it to guests! Enjoy!