Saturday, 19 January 2013

Beetroot risotto

Total time 25-30 minutes 
Serves 4


1 onion 
2 garlic cloves 
1 tbsp olive oil 
350g Cooks’ Ingredients carnaroli rice 
1 tsp fennel seeds 
2 Kallo organic vegetable stock cubes 
2 x 250g Waitrose organic cooked beetroot 
155g Waitrose ready shelled garden peas 
50g essential Waitrose lighter soft cheese 
15g fresh chives Waitrose 


1. Chop the onion and garlic and cook in a large pan with the olive oil for 5 minutes until softened. Stir in the rice and fennel seeds and cook for 2 minutes.
2. Dissolve the stock cubes in 1.5 litres boiling water and add three-quarters to the pan, stirring regularly until it is absorbed.
3. Dice the beetroot and stir into the pan with the rest of the warm stock and the peas. Continue to cook for a further 5 minutes until the rice is tender and the liquid has been absorbed.
4. Divide among bowls and top each serving with a spoonful of soft cheese, a sprinkling of chives and freshly ground black pepper.

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