Beetroot Risotto

Mains · Serves 4

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

More from the kitchen

• Wild Fig & Chocolate Orange Energy Balls Made with dried figs, dates, orange peel.
• Coconut & Lime Balls Made with shredded coconut, lime zest & juice, crushed almonds.
• Beetroot Hummus Made with roasted beetroot, cooked chickpeas, lemon zest & juice.

Hungry for more?

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