Food / 15.12.2014

Vegetarian recipes: Beetroot and brown rice risotto

By Healthy Magazine
Less stodge, more nutritious goodness - this is our kind of comfort food


Enhanced by the gorgeously rooty flavours from the beetroot, this is risotto with a superfood makeover. A guaranteed crowd-pleaser for vegetarian and omnivorous guests alike


The numbers
Cals: 463

Protein: 15g

Fat: 21g

Sat Fat: 12g

Carbs: 55g

Sugar: 11.5g

Serves 4
4 tbsp olive oil
1 brown onion, roughly chopped
4 garlic cloves, roughly chopped
220g medium-grain brown rice
500g beetroot, peeled and grated
750ml vegetable stock
80g finely grated parmesan
Sea salt and ground black pepper
Thyme leaves to garnish

1 Warm half the oil in a large pan over medium heat. Add onion and garlic and cook for 10 mins, stirring occasionally, or till the onion is soft and slightly browned.

2 Add the rice and cook, stirring gently, for 5 mins or till the grains are toasted and fragrant.

3 Reduce heat to low, then add the beetroot, stock and 500ml water. Simmer, uncovered, for about 45 mins until almost all the liquid has been absorbed.

4 Stir in the remaining oil and half the parmesan. Add sea salt and ground pepper to taste.

5 Divide between four bowls, garnish with thyme leaves and remaining parmesan.




Beetroot and brown rice risotto from My Petite Kitchen Cookbook by Eleanor Ozich, (Murdoch Books, £16.99). Photography Eleanor Ozich.




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Vegetarian recipes: Beetroot and brown rice risotto
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