Recipes
Beetroot risotto
A colourful vegetarian main course that’s bursting with sweet flavours. To avoid staining you hands, wear disposable gloves when preparing beetroot.
A colourful vegetarian main course that’s bursting with sweet flavours. To avoid staining you hands, wear disposable gloves when preparing beetroot.
(6 votes)
Cook: 45 Mins
Serves: 4
Price: 98p per serving
Nutritional Information
Each 559g serving contains
Energy
2359kj
564kcal
2359kj
564kcal
28%
Fat
20.3g
20.3g
High
29%
29%
Saturates
10.9g
10.9g
Med
54%
54%
Sugars
8.9g
8.9g
Med
10%
10%
Salt
2.5g
2.5g
High
41%
41%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
422kj/101kcal
Typical energy values per 100g:
422kj/101kcal
Ingredients
1.2l vegetable stock
25g butter
1 tbsp olive oil
1 red onion, chopped
300g Asda Long Life Cooked Beetroot, cubed
1 garlic clove, crushed
1 tbsp chopped fresh thyme
350g Asda Arborio Rice
200g feta cheese, crumbled
Method
1
Heat the stock in a pan until simmering, then keep on a low heat so it stays hot.
2
Heat the butter and oil in another pan and add the onion and beetroot. Stir to coat everything.
3
Cook over a low heat for 10 minutes, stirring often. Add the garlic and thyme and cook for 2 minutes, then add the rice and stir for 1-2 minutes to coat.
4
Add a ladleful of stock, stir gently and simmer until it's almost absorbed. Continue adding a ladleful at a time, stirring after each addition and making sure the liquid is almost absorbed before adding the next one. This should take 20 minutes or so, until the rice is tender but with a slight bite.
5
Stir in half the cheese and serve with the rest on top.