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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 1
    Make some liquid vegetable stock and put aside
  • STEP 2
    Chop 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 3
    Add 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 4
    When the rice is cooked add a cup of grated cheddar cheese and mix well
  • STEP 5
    In a pan grill some Halloumi cheese until golden brown, and serve it on top of the risotto
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