Beetroot, Fennel and Lemon Risotto
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INGREDIENTS:
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
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PREPARATION:
1. Melt half the butter and all the oil in a large frying pan and cook the onion and fennel gently for 10-12 minutes without browning. Add half the beetroot and cook for 2-3 minutes. Add the rice and cook gently, stirring frequently.
2. Add the tarragon, tomatoes and a ladleful of hot stock. Add salt and cook slowly, stirring, until the liquid is absorbed. Continue adding 1-2 ladlefuls of stock at a time until the rice is swollen and just cooked.
3. Add the remaining beetroot and the lemon zest and adjust seasoning to taste, adding a squeeze of lemon juice. Cook for 2-3 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.
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PREP/COOK
INFORMATION:
Prep time:
15 minutes
Cook time:
45 minutes
Serves: 4
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Source: Tesco
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
e-commerce enabled: click to buy
