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Beetroot risotto

Recipe from: 10/1/1996 12:00:00 AM
Ingredients 9
Servings 4


  • 1
    onion, finely chopped
  • olive oil
  • 400
    arborio rice
  • 500
    fresh beetroots, peeled & grated
  • 900
    good chicken or vegetable stock
  • 120
    freshly grated Parmesan cheese
  • pinch of cumin
  • freshly ground black pepper
  • sea salt


1. Gently cook the onion in a little olive oil, in a covered pan, until soft. 2. Add the rice and fry, stirring, for three to four minutes. 3. Add the beetroot and 250 ml of the stock. Stir steadily until the stock is almost absorbed, then add another splash of stock and stir until absorbed again. 4. Keep adding the stock gradually as the rice swells and softens until the risotto is creamy and moist, or all the stock is absorbed. Season with salt, cumin and pepper. Stir in the Parmesan. Serves 4.


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