“This is a very pretty dish and uses that saddly neglected veggie,I love it.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Gently saute onion in olive oil til soft.
  2. Add rice and fry for about 3 minutes til coated.
  3. Add beetroot and 1 cup of stock.
  4. stir until stock is almost absorbed,then add another splash of stock and stir til absorbed again,carry on adding stock and stirring til rice swells and softens and the rissotto is nice and creamy.
  5. Season to taste with the salt ,pepper and cumin and add the Parmesan if liked.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: