Beetroot Risotto

When I lived in Malta I used whatever greens were seasonal there…

The basic (and best) version I have found is spinach and beetroot …

Beetroot Risotto

Peel and cube the beetroot – quite small cubes. (about 400g for a good 3-4 portions)

Get a pan on med/high with oil/butter – not sure how your diet fits in with oils etc, but it is necessary.

Add some garlic and finely chopped onion (I used celery rather than onion). Let this sweat off for a couple of mins and add the beetroot.

Add a teaspoon of paprika and half teaspoon of cinnamon.

Let the celery/onion etc sweat off properly and then add the risotto rice – I usually use about half a pack as I make extra for lunches etc. (more…)

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