Skip to main content

    Beetroot Risotto

    Fresh Ideas ImageFresh Ideas
    Beetroot Risotto
    Preparation time is 10minutes
    Cook time is 30minutes
    Total time is 40minutes
    Serve is for 4 people
    Unable to load
    Difficulty level: 3 out of 4

    10 Ingredients

    Number of servings
    4
    • 1 clove garlic, crushed
    • 1 red onion, finely chopped
    • 2 beetroots, peeled, grated
    • 2tablespoons extra virgin olive oil
    • 2tablespoons fresh rosemary, chopped
    • 1.25L chicken stock, hot
    • 2tablespoons parmesan, grated
    • 100grams quinoa
    • 200grams arborio rice
    • 100milliliter white wine

    Nutrition per serving

    1990 Kilojoules or 475 Calories
    23% of daily energy intake*
    Protein
    13.3grams
    Fat
    16.3grams
    Carbs
    63.0grams
    Sugars
    8.2grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Method

    Step 1 of 3

    Heat oil in a large saucepan over low heat. Cook onion and garlic, stirring and without browning, for 5 minutes. Add quinoa, rice and rosemary, and cook, stirring, for 2 minutes.

    Step 2 of 3

    Add wine and beetroot, and stir until the liquid evaporates. Pour in 1 cup hot stock and stir. Once stock is absorbed by the quinoa and rice, add another cup, repeating the process until all the stock is used.

    Step 3 of 3

    Remove saucepan from heat and stir in the parmesan. Cover and leave to stand for 2 minutes. Sprinkle risotto with extra rosemary leaves and parmesan before serving.

    Your identity is kept private from the public

    Disclaimer

    Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.