Beetroot risotto with rocket

  • 1 hr 15 mins cooking
  • Serves 4
  • Print


Beetroot risotto with rocket
  • 2 medium_piece beetroot, peeled, coarsely grated
  • 3 cup vegetable stock
  • 3 cup water
  • 1 tablespoon olive oil
  • 1 large_piece brown onion, chopped finely
  • 2 clove garlic, crushed
  • 1 1/2 cup arborio rice
  • 1/4 cup coarsely grated parmesan
  • 50 gram baby rocket leaves
  • 1 tablespoon finely chopped fresh flat-leaf parsley


Beetroot risotto with rocket
  • 1
    In a large saucepan, place beetroot, stock and water; bring to a boil. Reduce heat; simmer, uncovered.
  • 2
    Meanwhile, in large saucepan, heat oil; cook onion and garlic, stirring, until onion softens.
  • 3
    Add rice; stir to coat in onion mixture. Stir in 1 cup simmering beetroot mixture; cook, stirring, over low heat until liquid is absorbed. Continue adding beetroot mixture, in 1-cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 35 minutes or until rice is just tender; gently stir in cheese.
  • 4
    Divide beetroot risotto among serving bowls; top with combined rocket and parsley.

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