• [Vegetables & Salads]
• [Main Dishes]

Beetroot Risotto

• 2 beetroot
• 1 onion
• 1 garlic clove
• 1 Cup arborio rice
• 2 Cup vegetable stock
• 1/4 Cup parmesan cheese
• 2 Tablespoon fresh parsely
• 3 capful pinenuts

1. Wash and peel beetroot. Dice one, peel the other.
2. Roast diced beetroot with a little oil on tray at 200°C until tender (~10mins)
3. Saute garlic and onion in oil until tender then add rice & stir constantly for one minute.
4. Add grated beetroot and stir through.
5. Add stock slowly, stirring until absorbed until the rice is cooked.
6. Stir through roast beetroot and pine nuts and top with chopped parsley.

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