Beetroot, Fennel and Lemon Risotto
recipe
Beetroot, Fennel and Lemon Risotto
1 commentIngredients
- 40g butter
- 1 tbsp olive oil
- 1 medium red onion, finely chopped
- 1 large bulb fennel, trimmed and chopped (feathery tops reserved)
- 4 beetroot weighing 350g, cooked and chopped
- 350g risotto rice
- ½ tsp dried tarragon
- 200g tomatoes, skinned, deseeded and chopped
- 1.2 litres vegetable stock
- 1 tsp salt
- 1 tsp finely grated lemon zest and a squeeze of juice
- 2 tbsp finely chopped fresh flat-leaf parsley, plus extra to garnish
- lemon wedges, to serve
- salt and freshly ground black pepper
Serves:
4
Preparation:
15
Cook Time:
45
Total Time:
60min
Directions
More recipes like this
- Melt half the butter and all the oil in a large frying pan and cook the onion and fennel gently for - minutes without browning. Add half the beetroot and cook for minutes. Add the rice and cook gently, stirring frequently.
- Add the tarragon, tomatoes and a ladleful of hot stock. Add salt and cook slowly, stirring, until the liquid is absorbed. Continue adding ladlefuls of stock at a time until the rice is swollen and just cooked.
- Add the remaining beetroot and the lemon zest and adjust seasoning to taste, adding a squeeze of lemon juice. Cook for minutes then take off the heat and beat in remaining butter, chopped parsley and fennel tops. Serve scattered with the fresh parsley sprigs and lemon wedges.
Source: Tesco
Keywords:
Find more recipes
1 comment
Comments