Beetroot And Seed Vegetarian Risotto Recipe
22 May 2017
Making a risotto sounds complicated but it's actually quite simple and can be done within half an hour making them relatively quick and delicious. This vegetarian risotto recipe would ideally serve 2-3 people depending on serving size.
250g whole peeled beetroot
2 tablespoons of olive oil
1 finely chopped onion
1 finely chopped garlic clove
150g risotto rice
300 ml vegetable stock
100ml dry white wine
1 tablespoon of Chia seeds
1 teaspoon of Sesame Seeds
1 tablespoon of Pumpkin seeds
1 tablespoon of olive oil
1 tablespoon chopped chives
Slice of lime
Preheat the oven to 180-degrees / Gas Mark 4 and heat oil in a casserole dish.
Fry the onions and garlic for 3-4 minutes so they go transluscent. Then add the rice, stock and 80ml of the white wine. Cover the dish ad transfer it to the over to cook for 30 minutes or until the rice is tender
For the topping, you'll want to crush the larger seeds with a rolling pin then transder all of them to a small frying pan for 2-3 minutes.
Place half of the beetroom into a blender and chop the remaining beetroot into fine pieces.
Stire the chopped and pureed beetroot into the risotto along with the remaining wine.
Serve the risotto in a bowl and top with the mixed seeds.