Beetroot Risotto This recipe is based on female weight loss (1200 calories). Join now to see a recipe tailored to you!
15 min prep time
25 min cooking
313 Cal / serve
160g Fresh Beetroot, scrubbed, stem trimmed
2 Cups Salt Reduced Vegetable Stock Liquid (480g)
1g Olive Oil Spray
1 Onion (145g), finely chopped
1 Celery Stalk (55g), finely chopped
1 Cloves Garlic (3g), crushed
1/2 Cups Arborio Rice (100g)
40g Low Fat Feta, crumbled
1/4 Cups Flat Leaf Parsley (10g), chopped
Cook beetroot in a saucepan of boiling water until tender when pierced with a skewer. Drain and set aside until cool enough to handle, then slip off skin. Cut into small cubes.
Meanwhile, place stock in a medium saucepan over high heat and bring to the boil. Reduce heat to very low and keep at a gentle simmer.
Spray a large saucepan with oil and heat over medium heat. Cook onion and celery, stirring occasionally, for 5 minutes or until soft. Add garlic and cook, stirring, for 1 minute more. Add rice and cook, stirring, for 1 minute or until the grains are glassy.
Add a ladleful of hot stock to rice and stir constantly until absorbed. Repeat with remaining stock, adding a ladleful at a time and stirring until absorbed between each addition, until rice is tender but still a bit firm. It will take about 20 minutes to add stock and cook rice.
When you have added all the stock and the rice is tender, remove from heat and add beetroot. Cover and let stand for 2 minutes, then stir through half the feta and half the parsley.
Serve immediately, topped with remaining feta and parsley.
You can substitute the beetroot with tinned baby beetroots, diced.