- 1 red onion, diced
- 1 teaspoon of olive oil
- 2 garlic cloves, crushed and diced
- A few sprigs of thyme
- 1 knob of butter
- 400g arborio risotto rice
- 700ml vegetable stock
- 400g pre-cooked beetroot
- 50g grated parmesan
- Juice of 1 lemon
How To Make It
Step 1.Fry the onion in a little oil and salt for 3-4 minutes. Add the garlic, thyme, butter and rice and stir well for 2 minutes ensuring the butter coats the rice.
Step 2.Ladleful by ladleful add the stock to the pan waiting each time until the previous ladle has been absorbed. This will take around 18 minutes.
Step 3.Whilst that’s going on take the pre-cooked beetroot. Blend half in a food processor and chop the other half into cubes.
Step 4.When almost all of the liquid has been absorbed add the parmesan and the blended beetroot. Stir well and watch the rice change colour. Squeeze over the juice of 1 lemon and mix in the chopped beetroot. Serve with more thyme. Some feta would also be lovely on top.
Serve & Enjoy
Beetroot is a great source of vitamin C, calcium, iron and fibre plus lots of other nutrients too.