Beetroot and Roasted Garlic Rice with Mediterranean Herbs
Deeply coloured beetroot rice with sweet roasted garlic and fresh herbs delivers wonderful earthy Mediterranean flavours.
Ingredients
- 300 g risotto rice, such as Arborio
- 250 g cooked beetroot, finely diced
- 1 small onion, finely chopped
- 4 garlic cloves, unpeeled
- 750 –900ml hot vegetable stock
- 3 tbsp olive oil
- 100 ml dry white wine, optional
- 1 tbsp lemon juice
- 2 tbsp chopped flat-leaf parsley
- 25 g unsalted butter
- sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 200°C/180°C fan/Gas 6.
- Place the garlic cloves on a small piece of foil, drizzle with 1 tbsp olive oil, wrap loosely and roast for 20–25 minutes until soft.
- Meanwhile, heat the remaining olive oil in a large saucepan and gently cook the onion for 5 minutes until softened.
- Add the rice and stir for 1–2 minutes, coating the grains in the oil.
- Pour in the white wine, if using, and allow it to reduce.
- Add the hot stock a ladleful at a time, stirring regularly and allowing most of the liquid to absorb before adding more.
- After approximately 12 minutes, stir in the diced beetroot and continue cooking for another 6–8 minutes until the rice is tender but retains a slight bite.
- Squeeze the roasted garlic from its skins and gently fold it into the rice.
- Stir through the butter, lemon juice and parsley. Season to taste and serve immediately.
Add ingredients from Vickery TV straight to your favourite online supermarket
Notes
Don't overcook the rice. A little resistance in the centre of each grain gives the finished dish a much better texture than a soft, stodgy risotto.
Nutrition
481
Calories
16G
Fat
5G
Saturates
7G
Sugars
809G
Salt
7G
Protein
72G
Carbs
4G
Fibre
ⓘ UK Government Reference Intakes (RIs).
