Beetroot Risotto

Ingredients

Directions

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Steps

1

Add the prepared beetroot along with 30 ml of water to a glass bowl cover and microwave on HIGH for 3 mins, set aside.

2

In the medium dish, add the onion, garlic and butter, microwave on HIGH for 1.5 mins.

3

Stir in the rice and add the stock, cover and microwave on HIGH for 5 mins.

4

Season, add the broccoli and microwave on HIGH for 3 mins.

5

Stir in the chicken & beetroot and microwave on HIGH for 4 mins.

6

Stir through the sour cream and microwave for 1 min, let stand for 5 mins before serving.

7

Garnish with basil and serve with baby spinach.

Enjoy

Beetroot Risotto

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Ingredients

Adjust Servings:
100 g Fresh beetroot trimmed, scrubbed halved and cut into slices
30 ml Water
1 small Onion diced
1 Garlic Clove crushed
40 g Butter
125 g Arborio Rice
300 ml Chicken Stock hot
100 g Tenderstem broccoli cut into pieces
100 g Cooked leftover chicken
1 tbsp Sour Cream or crème fraiche/yogurt
Salt and Pepper for seasoning
Garnish with basil optional
Baby Spinach to serve (optional)
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