Betroot Risotto

Preparation info

  • Difficulty

    Medium

  • Serves

    2

    as a main course

Appears in

Ingredients

  • 1 onion, peeled and finely chopped
  • 1 celery stalk, trimmed and finely sliced
  • 2 tablespoons extra-virgin olive oil
  • 300 g (10 oz) Arborio rice
  • salt
  • pepper
  • about 1 litre ( pints) vegetable broth, boiling
  • ½ betroot, grated
  • Parmesan cheese

Method

Gently fry the onion and celery in the olive oil until translucent and golden, and then stir in the rice, a little seasoning, and a ladle or two of broth.

Stir and cook until the rice has absorbed the liquid. Add the betroot and a little more broth, and continue cooking, adding more hot liquid until the rice is cooked to your liking.

Stir in a little cheese, and serve in heated soup plates with extra cheese handed round separately.

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