Name: Beetroot risotto with rocket
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook