Beetroot Risotto

recipe

Beetroot Risotto

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‘Rice is a great carbohydrate and should be incorporated into your diet,’ say Alison Rose and Tony Guy, founders of the Luscious Low-fat café ‘Where possible, mix brown rice with white to get more nutrients and add colour.’

Ingredients

5 beetroot, chopped
1 pepper, deseeded and roughly chopped
1 handful roughly chopped basil
3 medium carrots, chopped
500ml water
3 tbsp olive oil and water spray
1 onion, chopped
20 wild mushrooms
500g Arborio rice
750ml low-fat vegetable stock
300g peas
salt and freshly ground black pepper

Serves: 4 Preparation: 10 Cook Time: 40 Total Time: 50min

Directions

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Put the beetroot, pepper, basil and carrots into a pan, cover with water and simmer until the beetroot is cooked (&# minutes). Drain the water and set it to one side.
Heat the oil in a a heavy non-stick pan and saute the onions and mushrooms. Reduce to a low heat, add the rice and stir to stop the rice sticking and ensure that all the rice is covered with oil and onions.
Add l of the stock and stir until it is absorbed. Add some of the set-aside water and more stock and simmer for minutes.
Add the peas and simmer for a further minutes. Season to taste.
Luscious serving suggestions: Sprinkle with fresh parsley and add a small amount of freshly grated Parmesan cheese.

Source: Alison Rose & Tony Guy