Beetroot Risotto

Mains · Serves 1

Beetroot Risotto

Ingredients

• Fresh beetroot
• Olive oil & butter
• Onion
• Garlic
• Risotto rice
• White wine
• Vegetable stock
• Parmesan
• Soured cream (optional)
• Dill

Method

1. Roast the beetroot for about 1 hour, then purée half.
2. Cook the risotto with wine and stock for 15 minutes.
3. Fold through the beetroot purée, Parmesan and dill.

Keep cooking

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Hungry for more?

Explore the rest of our retreat kitchen - or come and cook with us in person.