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Beetroot Risotto

Beetroot Risotto

Beetroot is a source of dietary fibre - dietary fibre is important to keep the digestive system healthy. Folate is found in beetroot - folate helps make red blood cells and prevents a specific type of anaemia.

Beetroots are more plentifully available in summer and early autumn and should be stored unwashed, in a plastic bag in the refrigerator for up to one week.

ingredients

Preparation

minutes

2 fresh beetroot
1/2 tablespoon olive oil
1 onion, diced
1 clove garlic, chopped finely
1 cup Arborio rice
2 x 10g vegetable stock cubes, crumbled
2 cups water
1/3 cup pine nuts, roasted
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

how to

Cooking

minutes

Wash and peel the beetroot. Grate one and dice the other. Place the diced beetroot on a baking tray, cover with a little oil and roast in a hot oven, 200C, for 10 minutes or until tender.
Heat oil in a large pan, sauté onion and garlic until tender. Add the rice and stir constantly for one minute. Add grated beetroot and stir through.Add a quarter of the stock, stirring until liquid is absorbed.
Add remaining stock in 1/2 cup amounts, stirring until all the liquid is absorbed or rice is tender and moist.
Once cooked, stir through roasted beetroot and pine nuts. Serve topped with Parmesan cheese and parsley.

per serve

Serves

people

1520 kilojoules (365 calories), Protein 9g, Fat 14g, Saturated Fat 2g, Carbohydrate 48g, Total Sugars 6g, Sodium 440mg, Potassium 325mg, Calcium 60mg, Iron 1.8mg, Fibre 3.4g.