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    You are in: Home / Recipes / Beetroot Risotto Recipe
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    Beetroot Risotto

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Norahs Girl's Note:

    This is a very pretty dish and uses that saddly neglected veggie,I love it.

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    Units: US | Metric


    1. 1
      Gently saute onion in olive oil til soft.
    2. 2
      Add rice and fry for about 3 minutes til coated.
    3. 3
      Add beetroot and 1 cup of stock.
    4. 4
      stir until stock is almost absorbed,then add another splash of stock and stir til absorbed again,carry on adding stock and stirring til rice swells and softens and the rissotto is nice and creamy.
    5. 5
      Season to taste with the salt ,pepper and cumin and add the Parmesan if liked.

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    Ratings & Reviews:

    • on September 02, 2007


    • on April 04, 2006


      This recipe is so simple, tastes great and looks stunning. I make it whenever beets are in my veggie box. It also looks very impressive at a dinner party.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 11, 2004


      We have a weekly organic veg box and we never know what we're going to get until we pick it up. Whenever there's beetroot in it, I make this recipe, excellent. I've made it with basmati rice when I haven't had the proper risotto rice.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Beetroot Risotto

    Serving Size: 1 (186 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 575.1
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 4.5 g
    Cholesterol 22.0 mg
    Sodium 472.1 mg
    Total Carbohydrate 104.7 g
    Dietary Fiber 5.9 g
    Sugars 10.4 g
    Protein 19.2 g

    The following items or measurements are not included:

    vegetable stock

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