Beetroot risotto

Recipe from: 5 October 2010

Ingredients 17
Servings 1
Minutes 15 mins


Serving Change
  • 4 - 5
    beetroots, quartered
  • 1
    orange, juiced
  • 1
    cinnamon stick
  • 1
  • Herbal salt and pepper to taste
  • 1
  • 2
  • 1
    large leek, sliced
  • 1
    risotto rice
  • Olive oil for frying
  • Beetroot crisps:
  • 1
    beetroot, thinly sliced
  • Olive oil
  • Chilli flakes
  • Herbal salt
  • Cinnamon
  • Rocket to serve


15 mins
Combine beetroot, orange juice, cinnamon stick, cumin, herbal salt and pepper, fructose and water into a pot and put onto boil - this is your stock.
Strain liquid once beetroot is tender - cook for about 10 minutes - you should have at least 3 cups of stock.
Reserve the beetroot for later.
Fry the leek in olive oil until tender.
Add the rice and fry for a further few minutes.
Ladle one spoon of beetroot liquid at a time into the rice until it has been absorbed - stirring continuously.
Continue until all the liquid has been absorbed.
Chop up about 2 cooked beetroot and add to the pot.
Your risotto should be ready after 20 minutes.
Serve with beetroot crisps and rocket.

To make the beetroot crisps - thinly slice a beetroot, brush each slice with olive oil, chilli flakes, herbal salt, a little ground cinnamon and bake in the oven until crispy.

For more of leaine's kitchen's recipes click here.


Read more on: shallow-fry


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.