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Beetroot, Fennel and Lemon Risotto |
| 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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| Directions: 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 Time: 15 Cook Time: 45 Serves: 4 Calories: 462 Carbs: Fat: 12 Protein: |
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Source: Tesco |
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