Beetroot Risotto - adapted from The Guardian website
Ingredients
Serves 1
4 small fresh beetroot (2 pureed, 2 chopped)
1 Onion, peeled & sliced
1 garlic cloves, peeled & sliced
300ml vegetable stock
10g Bulgur Wheat
35g Red lentils
5 Cauliflower florets, pulsed into 'rice' crumbs
1/2 Yellow pepper, chopped in big chunks
1 Celery Stick, sliced
dried thyme
Juice of ½ lemon
Optional:
1/2 cup frozen green beans
handful beansprouts
2 Cups shredded lettuce
salad leaves
Method
1 After discarding any leaves, wash the beetroot, pop them in a glass dish and cover and place into a preheat oven to 200'C. Bake in the oven for 1 hour until tender and easily pierced with a knife. Set aside.
2. Peel the beetroot and blitz two cooked beetroots in a blender or food processor adding 4 tbsp of hot stock to make a thick, smooth puree.
3 Dice the onion and garlic. Add the onion and garlic to a saucepan. Reduce the heat to low and cook gently for 5 minutes, until the onion softens.
4. Tip the bulgur wheat and red lentils into the pan and stir well to coat it. Cook for a minute, stirring. Increase the heat. Add the pepper and celery and stir. Add a large ladle of hot stock and thyme. Reduce the heat, so the mix keeps bubbling but doesn't cook too fiercely.
5 Once absorbed, add another ladle of stock and keep stirring. Repeat this step until you have used virtually all the stock and the lentils are just about cooked – this takes about 15-20 minutes. Add pepper and lemon juice.
6 Stir in two-thirds of the beetroot puree. Taste and adjust the seasoning. Add the rest of the puree and the cauliflower rice. Add the cooked chopped beetroot and green beans and stir.
7 Turn off the heat, put the lid on the pan and leave to rest for 3 minutes. Spoon the risotto into shallow bowls on top of a bed of lettuce and handful of beansprouts. Finish with a topping of salad leaves.
4 small fresh beetroot (2 pureed, 2 chopped)
1 Onion, peeled & sliced
1 garlic cloves, peeled & sliced
300ml vegetable stock
10g Bulgur Wheat
35g Red lentils
5 Cauliflower florets, pulsed into 'rice' crumbs
1/2 Yellow pepper, chopped in big chunks
1 Celery Stick, sliced
dried thyme
Juice of ½ lemon
Optional:
1/2 cup frozen green beans
handful beansprouts
2 Cups shredded lettuce
salad leaves
Method
1 After discarding any leaves, wash the beetroot, pop them in a glass dish and cover and place into a preheat oven to 200'C. Bake in the oven for 1 hour until tender and easily pierced with a knife. Set aside.
2. Peel the beetroot and blitz two cooked beetroots in a blender or food processor adding 4 tbsp of hot stock to make a thick, smooth puree.
3 Dice the onion and garlic. Add the onion and garlic to a saucepan. Reduce the heat to low and cook gently for 5 minutes, until the onion softens.
4. Tip the bulgur wheat and red lentils into the pan and stir well to coat it. Cook for a minute, stirring. Increase the heat. Add the pepper and celery and stir. Add a large ladle of hot stock and thyme. Reduce the heat, so the mix keeps bubbling but doesn't cook too fiercely.
5 Once absorbed, add another ladle of stock and keep stirring. Repeat this step until you have used virtually all the stock and the lentils are just about cooked – this takes about 15-20 minutes. Add pepper and lemon juice.
6 Stir in two-thirds of the beetroot puree. Taste and adjust the seasoning. Add the rest of the puree and the cauliflower rice. Add the cooked chopped beetroot and green beans and stir.
7 Turn off the heat, put the lid on the pan and leave to rest for 3 minutes. Spoon the risotto into shallow bowls on top of a bed of lettuce and handful of beansprouts. Finish with a topping of salad leaves.
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