Thursday, 16 May 2013

Beetroot Risotto

I'm going to be lazy and link my usual risotto recipe. This was exactly the same, but I boiled a few small beetroots for 40-50 minutes, until they were perfectly tender. Slipped out of their skins, cubed and stirred through right at the last minute, they made a beautiful addition to a risotto base, with a little feta and a generous squeeze of lemon juice.

No comments:

Post a Comment