Beetroot risotto

Ideas
4 servings
Rate this recipe
Vegetables

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (9)

1.00 onion — finely chopped
fresh chillies — 573
400.00 g rice — arborio
500.00 g beetroot — peeled, grated
900.00 ml stock — vegetable or chicken
120.00 g parmesan cheese — freshly grated
cumin — pinch, ground
black pepper — freshly ground
sea salt
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.