Roasted Beetroot and Artichoke Risotto

13 ingredients
10 steps

Ingredients

  • 4 large unpeeled beetroot (500g), stems and leaves trimmed, cut into wedges
  • 400g can artichoke hearts, drained, halved
  • 1 tablespoon oil
  • 1 red onion, sliced
  • 2 cloves garlic, crushed
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 5 - 6 cups chicken stock, heated
  • 1/4 cup KRAFT Easy Cheese Cream Cheese Spread
  • 1 tablespoon grated lemon rind Safeway 4 ct For $5.00 thru 02/09
  • 1/4 cup parsley, chopped
  • 6 slices mild salami, cut into strips, and panfried
  • salt and pepper, to taste

Directions

  1. 1
    Place beetroot on a greased baking tray and spray with olive oil spray.
  2. 2
    Bake at 180 degrees C for 35 minutes then add the artichokes and bake for a further 15 minutes.
  3. 3
    Keep warm.
  4. 4
    Heat oil in a large saucepan over a medium heat and saute onion and garlic.
  5. 5
    Add rice and cook, stirring, for 1 minute.
  6. 6
    Add wine and cook until almost absorbed.
  7. 7
    Add 1 cup of hot stock, simmer and stir until absorbed.
  8. 8
    Continue to add remaining stock, 1 cup at a time, stirring continuously, until stock is absorbed and rice is tender.
  9. 9
    Stir the cream cheese spread, lemon rind, chives and seasonings through the risotto until heated through.
  10. 10
    Serve risotto topped with salami, roasted beetroot and artichoke.

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