Beetroot Risotto

• Gluten free

• Produce

  • 3 Beetroots
  • 2 clove Garlic
  • 1 handful Parsley
  • 1 Red onion

• Canned Goods

  • 600 ml Vegetable stock

• Pasta & Grains

  • 200 g Risotto rice

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Dairy

  • 100 g Goats cheese, hard

Found on healthyjon.com

Description

Ingredients

• 2 tbsp. of coconut oil
• 1 red onion
• 2 clove of garlic
• 200g of risotto rice
• 600ml of vegetable stock
• 3 beetroots
• 1 handful of parsley
• 100g of hard goats cheese

Directions

• Chop the garlic and onion finely. Peel and chop the beetroot into chunks.
• Cook the chopped garlic and onion in a pan with the coconut oil over a medium heat for 3 minutes or until soft.
• Add the risotto rice to the pan and cook for one minute stirring constantly.
• Then reduce to a simmer and add the vegetable stock 150ml at a time. Wait until the risotto absorbs the stock, then add the next 150ml until it is all absorbed (this should take around 30 minutes). Stir regularly.
• After adding the first 150ml of stock add the beetroot chunks.
• At the last minute add the chopped parsley and chopped goats cheese then serve.

Nutrition