Recipe

Beetroot Risotto With Beetroot Crisps And Herb Salad Recipe


Print Recipe

Ingredients
  • 2 tb Creamed horseradish
  • 20 g Fresh flat leaf parsley; roughly sliced
  • 25 g Butter;
  • 1 Vegetable stock cube; maded up with 1.2 litres water
  • 1 375 gram bun uncooked beetroot; cooked as per instructions. Reserving beetroot leaves for garnishing.
  • 2 tb Mascarpone cheese;
  • 2 tb Olive oil
  • 250 g Aborio rice;

Directions
  • Step #1 Cook beetroot as per cooking instructions, allow this to cool then cut into (1cm) 1/2 inch cubes, put to one side.
  • Step #2 Place the oil & butter in a large heavy based shallow pan & saute the onion over a moderate heat until softened.
  • Step #3 Add the rice & stir this to coat in the oil & butter, then slowly add the stock stirring constantly between each addition.
  • Step #4 Complete this process until all the stock is added & the rice is creamy in consistency (the rice grains should be 'al dente').
  • Step #5 This will take approximately 15-20 mins.
  • Step #6 Stir the sliced beetroot, horseradish & parsley into the risotto, mascarpone, heat for a further 1-2 mins.
  • Step #7 To serve: Pile spoonfuls of the risotto into large serving bowls and garnish with the reserved beetroot leaves.
  • Step #8 Serve as soon as possible.
  • Step #9 --.
  • Enjoy the Beetroot Risotto with Beetroot Crisps And Herb Salad recipe

Viewing Beetroot Risotto with Beetroot Crisps And Herb Salad Receipe