Beetroot Risotto Recipe
Ingredients 850g canned baby beetroot 1 onion, chopped 1 tsp garlic 1tbsp olive oil 200ml white wine 2 cups arborio rice 4 cups stock 2.5 cups water 2tbs chopped parsley Parmesan to serve Preparation Drain and rinse beetroot. Chop into 1cm chunks. Combine onion, galic and oil in a large pot. Stir over medium heat until soft. Add wine and cook until reduced by half. Stir in rice and beetroot. Add stock and water to rice, 1/2 cup at a time, stirring until absorbed between additions....