Beetroot Risotto Recipe

1. 1

   Cook beetroot as per cooking instructions, allow to cold then cut into

2. 2

   (1cm) 1/2 inch cubes, put to one side.

3. 3

   Place the oil and butter in a large heavy based shallow pan and saute/fry the onion over a moderate heat till softened.

4. 4

   Add in the rice and stir to coat in the oil and butter, then gradually add in the stock stirring constantly between each addition.

5. 5

   Complete this process till all the stock is added and the rice is creamy in consistency (the rice grains should be 'al dente').

6. 6

   This will take approximately 15-20 min.

7. 7

   Stir the minced beetroot, mascarpone, horseradish and parsley into the risotto, heat for a further 1-2 min.

8. 8

   To serve: Pile spoonfuls of the risotto into large serving bowls and garnish with the reserved beetroot leaves.

9. 9

   Serve immediately.

10. 10

    NOTES : A wonderful flavoured and coloured risotto made with freshly cooked beetroot.

* Per serving · 4 servings · Values may vary.

No additional tips available.