I love how colourful and tasty this Beetroot and Rainbow Chard Risotto is! Definitely brightening up a very rainy day here. Best of all it’s simple to make.

Serves 8

INGREDIENTS

500g Risotto

5 Beetroots

3 Vegetable Stock Cubes

2 Onions

100g Butter

1 Teaspoon Minced Garlic

A Bottle White Wine

750ml Water

250g Rainbow Chard

100g Parmesan

METHOD

Put three and a half beetroots into your blender with a vegetable stock cube and a quarter of a teaspoon. Cover the beetroots in hot water. Blend everything together until smooth.

Finely dice two onions and put into a pan with 100g butter and a teaspoon of minced garlic.

Put the pan on a medium low heat until the onions are softened.

Once the onions have softened add the risotto to the pan with a bottle of wine, two stock cubes and about 750ml of hot water to the same amount of rice.

While the risotto is cooking, wash the rainbow chard and split the stalks from the leaves.

Once risotto is mostly cooked through add the beetroot puree. Dice the stalks and add to the risotto.

Roughly chop the leaves and add to the risotto pan with 100g grated parmesan and one and a half diced beetroots. Mix everything together.

Serve warm with some blended baked hazelnut sprinkled over.

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