Beetroot risotto
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 1l of vegetable stock
- 1 medium onion, chopped
- 500g risotto rice
- 3-4 beetroot, chopped (already cooked or raw)
- 1 coup of grated cheddar cheese
- salt, pepper, mixed italian herbs
- 200g Mediteranean Style Grilling Cheese or Halloumi cheese
Method
- STEP 1Make some liquid vegetable stock and put aside
- STEP 2Chop one onion finely and fry it gently in some butter, once it is soft add some oil (just a tiny bit) and then add risotto rice
- STEP 3Add chopped beetroot with the juice (if you bought already cooked), then slowly add the vegetable stock a bit at a time, stirring all the time so it absorbs nicely. Leave it to simmer, but keep an eye thats its not too dry. Add some herbs, pepper
- STEP 4When the rice is cooked add a cup of grated cheddar cheese and mix well
- STEP 5In a pan grill some Halloumi cheese until golden brown, and serve it on top of the risotto