Beetroot risotto

Beetroot risotto

A colourful vegetarian main course that’s bursting with sweet flavours. To avoid staining you hands, wear disposable gloves when preparing beetroot.

By , 21 September 2015
Beetroot risotto
  • Ready in: 45 mins
  • Serves: 4
  • Price: 98p per serving
Nutritional Info
Each 559g serving contains
  • Fat med
    20.3g
    29%
  • Saturates high
    10.9g
    54%
  • Sugars low
    8.9g
    10%
  • Salt high
    2.5g
    41%
  • Energy 2361KJ 564KCAL
    28%
1
of your 5-a-day
of your reference intake.
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
  • Heat the stock in a pan until simmering, then keep on a low heat so it stays hot.

  • Heat the butter and oil in another pan and add the onion and beetroot. Stir to coat everything.

  • 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.

  • 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.

  • Stir in half the cheese and serve with the rest on top.