Beetroot risotto
I love risotto and this one is a great way to get beetroot into your diet. Double up on the recipe to make additional portions as needed
SERVES
2
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
30
MINUTES
Ingredients
50g butter
1 raw beetroot, peeled and grated
½ onion, finely chopped
1 garlic clove, crushed
130g risotto rice (pearl barley also works well but you need to parboil it for 20 minutes)
1 tbsp balsamic vinegar
300ml vegetable stock, simmering
salt
100g goat’s cheese or feta
a large handful of spinach or rocket, to garnish
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