375 g bundle beetroot, cooked as per instructions. Reserve beetroot leaves for garnishing.
2 tbsp olive oil
25 g butter
1 onion, finely chopped
250 g arborio rice
1 vegetable stock cube, maded up with 1.2 litres water
2 tbsp mascarpone cheese (optional)
2 tbsp creamed horseradish
20 g fresh flat leaf parsley, roughly chopped
2 tbsp olive oil
25 g butter
1 onion, finely chopped
250 g arborio rice
1 vegetable stock cube, maded up with 1.2 litres water
2 tbsp mascarpone cheese (optional)
2 tbsp creamed horseradish
20 g fresh flat leaf parsley, roughly chopped
method
1. Chop the beetroot into 1 cm cubes.
2. Place the oil and butter in a large heavy based shallow pan and saute the onion over a moderate heat until softened.
3. Add the rice and stir to coat in the oil and butter, then gradually add the stock stirring constantly between each addition.
4. Complete this process until all the stock is added and the rice is creamy in consistency (the rice grains should be 'al dente').
5. This will take approximately 15-20 minutes.
6. Stir the chopped beetroot, mascarpone, horseradish and parsley into the risotto, heat for a further 1-2 minutes.
7. To serve: Pile spoonfuls of the risotto into large serving bowls and garnish with the reserved beetroot leaves.
8. Serve immediately.
2. Place the oil and butter in a large heavy based shallow pan and saute the onion over a moderate heat until softened.
3. Add the rice and stir to coat in the oil and butter, then gradually add the stock stirring constantly between each addition.
4. Complete this process until all the stock is added and the rice is creamy in consistency (the rice grains should be 'al dente').
5. This will take approximately 15-20 minutes.
6. Stir the chopped beetroot, mascarpone, horseradish and parsley into the risotto, heat for a further 1-2 minutes.
7. To serve: Pile spoonfuls of the risotto into large serving bowls and garnish with the reserved beetroot leaves.
8. Serve immediately.
serving amount
serves: 4
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