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)

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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.

Italian inspired recipes Main Course

Gluten Free Vegetarian

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