The beetroots in our vegetable garden have grown huge and this week were ready to be picked. I decided to use them in this very easy Fresh Beetroot Risotto. It’s the perfect mixture of creamy and zingy. I hope you will give it a try.

INGREDIENTS

1 Red Onion

3 Large Fresh Beetroot

1 Teaspoon Garlic Salt

1 Teaspoon Oregano

2 Cups Risotto

2 Vegetable Stock Cubes

60g Parmesan Cheese

METHOD

Peel the three beetroots and place in a large pan of water, put over a medium heat to bring the water to a rolling boil. Leave to simmer until the beetroot softens.

Dice the the red onion. Heat a large pan with some oil, add the garlic, oregano, a large pinch of salt and pepper and the red onion to the pan.

Mix them together, then leave the onions to soften slightly.

Drain the beetroots, dice them and add to the frying pan with the onion. Add the risotto rice to the pan, mix everything together. This helps to coat the risotto rice in the oil and vegetables then add the stock cubes and approximately five cups of water to the pan.

Bring to the boil, then leave to simmer until the rice has softened.

Grate the parmesan into the risotto and mix everything together.

Plate up and serve hot.

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