Recipe

Beetroot Salad Recipe

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Ingredients

Directions

Step #1 Fry the pancetta/bacon, mushrooms & onion in half the butter until the onion is soft.
Step #2 Add the rice & fry for another 2 mins.
Step #3 Slowly add ladles of boiling stock to the pan & continue for about 20 mins until the grains are still firm but not chalky.
Step #4 Steam the beet leaves for five mins & shred.
Step #5 mix the cooked beetroot.
Step #6 stir in the the beetroot puree & top this with the rest of the butter & Parmesan.
Step #7 Serve as rounds of risotto topped with herb salad dressed with oil and incorporating the beetroot crisps.
Step #8 --.
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