Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 15grams butter
- 1teaspoons coriander seeds, crushed or coarsely ground
- 4 spring onions, thinly sliced
- 400grams beetroot, freshly cooked , cut into 1 cm dice
- 500grams risotto rice
- 1.50L hot vegetable stock
- 200grams cream cheese
- 4tablespoons dill, finely chopped
- 1 pinch salt
- 1 pinch pepper
- 1tablespoons creme fraiche (to garnish)
Nutrition per serving
3400kJ / 815Cal
3400 Kilojoules or 815 Calories
39% of daily energy intake*
Protein
15.9grams
Fat
30.5grams
Carbs
117grams
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 the oil and butter in a large saucepan. Add the crushed or ground coriander seeds and spring onions and stir-fry briskly for 1 minute.
Step 2 of 3
Add the beetroot and the rice. Cook, stirring, for 2-3 minutes to coat all the grains with oil and butter. Gradually pour in the hot stock a ladleful at a time, stirring frequently until each ladleful is absorbed before adding the next. This should take about 25 minutes, by which time the rice should be tender, but retaining a little bite.
Step 3 of 3
Stir in the cream cheese and dill and season to taste. Serve immediately, garnished with dill sprigs and a little crème fraîche, if using.
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