Purple Risotto

( 4 out of 5 )
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  • 4Servings
  • 25 mPrep Time
  • 20 mCook Time
  • 45 mReady In
Print Recipe

A perfect beetroot risotto that is low in fat, full of vitamins and minerals

Ingredients

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Step by Step method

  • Boil the beetroot once peeled.

  • Mash to a pulp once cooked.

  • In a pan, lightly fry the butter with the shallot.

  • In the meantime, heat the stock in a saucepan, with a liter of water.

  • Add the rice to the pan with the shallot and butter and allow the rice to toast for a couple of minutes as you keep mixing.

  • Gently add hot stock to the rice until it cooks with the choosen beetroots added to the pan.

  • Cream the rice with a knob of butter and Parmesan cheese, adding salt, pepper and parsley.

  • Garnish with crunchy bacon on the top.

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