Enhanced by the gorgeously rooty flavours from the beetroot, this is risotto with a superfood makeover. A guaranteed crowd-pleaser for vegetarian and omnivorous guests alike
The numbers
Cals: 463
Protein: 15g
Fat: 21g
Sat Fat: 12g
Carbs: 55g
Sugar: 11.5g
Serves 4
4 tbsp olive oil
1 brown onion, roughly chopped
4 garlic cloves, roughly chopped
220g medium-grain brown rice
500g beetroot, peeled and grated
750ml vegetable stock
80g finely grated parmesan
Sea salt and ground black pepper
Thyme leaves to garnish
Method
1 Warm half the oil in a large pan over medium heat. Add onion and garlic and cook for 10 mins, stirring occasionally, or till the onion is soft and slightly browned.
2 Add the rice and cook, stirring gently, for 5 mins or till the grains are toasted and fragrant.
3 Reduce heat to low, then add the beetroot, stock and 500ml water. Simmer, uncovered, for about 45 mins until almost all the liquid has been absorbed.
4 Stir in the remaining oil and half the parmesan. Add sea salt and ground pepper to taste.
5 Divide between four bowls, garnish with thyme leaves and remaining parmesan.
Beetroot and brown rice risotto from My Petite Kitchen Cookbook by Eleanor Ozich, (Murdoch Books, £16.99). Photography Eleanor Ozich.