Beetroot Risotto
This vibrant beetroot risotto combines the earthy sweetness of beetroots with the creamy richness of cheddar cheese to create a comforting and satisfying dish. The risotto rice is cooked to perfection in a flavorful vegetable stock, infused with the aromatic goodness of mixed Italian herbs. Topped off with perfectly grilled slices of Mediterranean-style grilling cheese or Halloumi, this dish is a delightful celebration of flavors and textures.
— Constant Cookbook
Ingredients
- 1l of vegetable stock
- 1 medium onion, chopped
- 500g risotto rice
- 3-4 beetroot, chopped (already cooked or raw)
- 1 coup of grated cheddar cheese
- salt, pepper, mixed italian herbs
- 200g Mediteranean Style Grilling Cheese or Halloumi cheese
Instructions
- Make some liquid vegetable stock and put aside
- Chop one onion finely and fry it gently in some butter, once it is soft add some oil (just a tiny bit) and then add risotto rice
- Add chopped beetroot with the juice (if you bought already cooked), then slowly add the vegetable stock a bit at a time, stirring all the time so it absorbs nicely. Leave it to simmer, but keep an eye thats its not too dry. Add some herbs, pepper
- When the rice is cooked add a cup of grated cheddar cheese and mix well
- In a pan grill some Halloumi cheese until golden brown, and serve it on top of the risotto
Yield
Serves 6
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