Betroot Risotto

Preparation info

  • Serves


    as a main course
    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 1 onion, peeled and finely chopped
  • 1 celery stalk, trimmed and finely sliced
  • 2 tablespoons extr


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