Beetroot Risotto

1. 1

   1. Drain and rinse beetroot. Chop into 1cm chunks.

2. 2

   2. Combine onion, galic and oil in a large pot. Stir over medium heat until soft.

3. 3

   3. Add wine and cook until reduced by half. Stir in rice and beetroot.

4. 4

   4. Add stock and water to rice, 1/2 cup at a time, stirring until absorbed between additions.

5. 5

   5. Continue adding stock and water intil rice is just tender (may need a little extra water).

6. 6

   6. Serve with parsley and parmesan.

No additional tips available.