Beetroot Risotto


Last night I made beetroot risotto for dinner! I was a little apprehensive as the beetroot flavour can be quite intense but do you know, this was really nice! And the colour is just amazing!

I found the recipe on pinterest and modified it to suit our palates and thought I would share it with you all.

Beetroot Risotto

2 T olive oil

1 onion chopped

1 clove garlic chopped fine

150g arborio rice

100ml sparkling red grape juice

600ml vegetable stock

250g beetroot, cooked, peeled, and grated

2 T butter

1 small bunch of fresh dill

Heat the olive oil in a pan. Add the onion and garlic and cook till tender. Stir in the rice. Add the grape juice and simmer until the juice has been absorbed. Add the stock a ladle at a time and allow the rice to soak up the stock before you add more.

Add the beetroot, dill and butter and allow to cook for a few more minutes and then serve.






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