Beetroot Risotto

Ricardo Soares

Ricardo Soares

8th January 2011
Ricardo Soares

Beetroot Risotto

1. Put the beetroot, pepper, basil and carrots into a pan, cover with water and simmer until the ...


  • 5 beetroot, chopped
  • 1 pepper, deseeded and roughly chopped
  • 1 handful roughly chopped basil
  • 3 carrots, chopped
  • 500ml water
  • 3 tbsp olive oil
  • 1 onion, chopped
  • 20 wild mushrooms
  • 500g Arborio rice
  • 750ml veg stock
  • 300g peas
  • 50g Grated Parmesan
  • salt and ground black pepper


1. Put the beetroot, pepper, basil and carrots into a pan, cover with water and simmer until the beetroot is cooked (10–15 minutes). Drain the water and set it to one side.
2. Heat the oil in a a heavy non-stick pan and saute the onions and mushrooms. Reduce to a low heat, add the rice and stir to stop the rice sticking and ensure that all the rice is covered with oil and onions.
3. Add 250ml of the stock and stir until it is absorbed. Add some of the set-aside water and more stock and simmer for 15 minutes.
4. Add the peas and simmer for a further 15 minutes. Season to taste.
5. sprinkle grated Parmesan cheese before serving

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