Name: Beetroot risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Cuisine: Boil
Ingredients: 4 - 5 beetroot quartered; 1 orange juice only; 1 cinnamon stick; 1 tsp cumin; herbal salt and pepper to taste; 1 tsp fructose; 2 cup water; 1 leek sliced; 1 cup risotto rice; olive oil for frying; 1 beetroot thinly sliced; fresh chillies 573; dried chilli flakes; herbal salt; cinnamon ground; rocket to serve

Recipe Disclaimer

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Ingredients (16)

4 - 5	beetroot — quartered
1	orange — juice only
1	cinnamon — stick
1 tsp	cumin
	herbal salt and pepper — to taste
1 tsp	fructose
2 cup	water
1	leek — sliced
1 cup	risotto rice
	olive oil — for frying

Beetroot crisps:

1	beetroot — thinly sliced
	fresh chillies — 573
	dried chilli flakes
	herbal salt
	cinnamon — ground
	rocket — to serve

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Method:

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.

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