Beetroot and chilli risolto

Name: Beetroot and chilli risolto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: 1 litre hot vegetable stock; 80 g Parmesan cheese; 2 cloves garlic, chopped; 1 small red chilli, deseeded and chopped; 1 medium beetroot, peeled and grated; 320 g (or a mug) Arborio rice; 80 ml crème fraîche; 1 handful fresh coriander, chopped; 1 tsp cumin seeds; 1 small onion, finely chopped; 1 lime, zest and juiced; 1 tsp Garam Masala; 1 glass white wine; 100 g unsalted butter

Preparation info

Serves
4

Difficulty
Medium
Ready in
40 min

Appears in

Recipes For Life

By Peter Marshall

Published 2013

About

Ingredients

1 small onion, finely chopped
100 g unsalted butter
2 cloves

Main course
Vegetarian
Gluten-free

Method

In a large saucepan gently fry the finely chopped onion in half the butter for 1 minute or so. Add the chopped garlic and chilli and continue cooking until soft but not coloured.
Peel and grate the beetroot. Add this into the pan and continue cooking for a further 2-3 minutes.
Stir in the rice, cumin seeds and Garam Masala to the onions and turn the heat