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Categories:Viewed: 8 - Published at: 5 years ago
Ingredients
- 850g canned baby beetroot
- 1 onion, chopped
- 1 tsp garlic
- 1tbsp olive oil
- 200ml white wine
- 2 cups arborio rice
- 4 cups stock
- 2.5 cups water
- 2tbs chopped parsley
- Parmesan to serve
Method
- 1. Drain and rinse beetroot. Chop into 1cm chunks.
- 2. Combine onion, galic and oil in a large pot. Stir over medium heat until soft.
- 3. Add wine and cook until reduced by half. Stir in rice and beetroot.
- 4. Add stock and water to rice, 1/2 cup at a time, stirring until absorbed between additions.
- 5. Continue adding stock and water intil rice is just tender (may need a little extra water).
- 6. Serve with parsley and parmesan.
