Baby - Beetroot Risotto
Over a year ago
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Ingredients
- 4 beetroot organic
- 1 tbsp olive oil
- 100 g rice risotto
- 1 clove garlic. crushed
- 500 ml vegetable stock
- 1 tsp chives - freshly chopped
- 1 Knob of butter
Accompaniment
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Method
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1
Scrub the beetroot, wrap in foil and roast until the flesh is soft (200C for about 50 mins). Peel and crush the beetroot into a bowl. Heat the oil in a saucepan and add the crushed garlic clove. Add the rice and lightly toss in the oil. Have the stock simmering in another saucepan, gradually pour the stock onto the rice and continue stirring over a simmering heat until all the stock has been absorbed. When then rice is just tender or al dente, stir in the beetroot, butter and chives.
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