Beetroot risotto

Recipe from: 5 October 2010

Ingredients 17
Servings 2
Time 15 mins


  • 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


40 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.


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