Beetroot Risotto

10 ingredients
6 steps

Ingredients

  • 850g canned baby beetroot
  • 1 onion, chopped
  • 1 tsp garlic
  • 1tbsp olive oil
  • 200ml white wine
  • 2 cups arborio rice
  • 4 cups stock
  • 2.5 cups water
  • 2tbs chopped parsley
  • Parmesan to serve

Directions

  1. 1
    1. Drain and rinse beetroot. Chop into 1cm chunks.
  2. 2
    2. Combine onion, galic and oil in a large pot. Stir over medium heat until soft.
  3. 3
    3. Add wine and cook until reduced by half. Stir in rice and beetroot.
  4. 4
    4. Add stock and water to rice, 1/2 cup at a time, stirring until absorbed between additions.
  5. 5
    5. Continue adding stock and water intil rice is just tender (may need a little extra water).
  6. 6
    6. Serve with parsley and parmesan.

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