Beetroot Risotto
A delicious, comforting beetroot risotto with garden peas, this recipe will have you wanting to come back for more. Transform your meal into a colourful conversation starter.
Ingredients
- 5 Beetroots
- 1 Pepper
- 3 Medium Carrots
- 500 ml Water
- 3 tbsp Olive Oil
- 1 Onion
- 20 Mushrooms
- 500 g Arborio Rice
- 750 ml Low-Fat Vegetable Stock
- 300 g Peas
- Salt & Freshly Ground Black Pepper
- Feta Cheese & Mint (Garnish)
Instructions
- Chop the beetroot (you may want to use gloves), pepper (deseeded), carrots, onion and mushroom.
- Add the beetroot, pepper, and carrots into a pan, cover with water and simmer until the beetroot is cooked (10–15minutes). Drain and set the water to one side (used later on).
- Heat the oil in a heavy non-stick pan and sauté the onions and mushrooms. Reduce to a low heat, add the rice and stir to stop the rice sticking and ensure that all the rice is covered with oil and onions.
- Add 250ml of the stock and stir until it is absorbed. Add some of the set-aside water and more stock and simmer for 15 minutes.
- Add the peas and simmer for a further 15 minutes. Season to taste.
- Combine the beetroot mixture and stir through, allowing the beetroot to colour the rice.
- Serve, garnishing with feta cheese and fresh mint.