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
Method
Melt the butter over a low heat in a large heavy-based saucepan. Add the beetroot and onion and cook for about 10 minutes, until softened. Stir in the garlic and rice and cook for 2–3 minutes.
Stir the balsamic vinegar into the stock. Add the stock a ladleful at a time, stirring constantly, until each ladleful is absorbed. This will take about 30 minutes.
When the rice is creamy but firm to the bite, season with a pinch of salt. Spoon the risotto into warmed serving bowls. Crumble the goat’s cheese over it, garnish with the spinach and serve.
