Name: Beetroot risotto
Prep time: 10 min
Cook time: 160 min
Ingredients: 300 g beetroot (scrubbed clean); Olive oil for drizzling; 50 g butter; 300 g carnaroli or arborio rice; 2 banana shallot (very finely diced); 120 ml white wine; 1.5 ltr vegetable stock; 2 tbsp ricotta; 2 tbsp parmesan (vegetarian hard cheese if preferred) (grated); 1/2 lemon (zested); 50 g sugar snap peas (sliced ont he diagonal); 1 tbsp chopped dill; 1 tbsp chopped parsley; 2 smoked mackerel fillets (broken into small pieces)

A white bowl of vibrant beetroot risotto, topped with chunks of smoked fish and fresh dill, served with a slice of toasted bread on the side.

Oops! This recipe is for Tiara Tier and Founder members only.

Please login using the form below, or you can click HERE to join the Society, or UPGRADE

previous post: Chipotle adobo (chilli and tomato marinade)
next post: Pork Stroganoff