Beetroot Risotto

Beetroot Risotto

Beetroot Risotto with green chilli coconut and mint sauce — courtesy Mickey Levis 

 

1 onion or leek

2 beetroots grated or chopped very finely.

2 cups Risotto rice

Olive Oil

2 litre Vegetable stock

 

Cook Onion and rice in oil until rice starts to colour. Add stock a cup at a time and cover and let simmer until moisture is absorbed. Keep adding stock cup at a time and simmering until rice is cooked. Add grated beetroot, turn off heat and leave covered for about 10 minutes.

 

Sauce

Heat some olive oil in a small saucepan

Add some fresh sliced green chillies and cook for a few minutes

Add  juice from two good sized lemons

Add ½ cup good quality Coconut Cream and bring to the boil.

Add a handful of roughly chopped fresh mint leaves.

Turn off heat and let sit covered until the Risotto is ready to serve.

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