Beetroot Risotto

Beetroot Risotto



  1. Place the vegetable stock in a pan over low heat.
  2. Sauté the onion with a couple tbsp vegetable stock until translucent.
  3. Add the rice and sauté for a couple of minutes. Add a couple tbsp of vegetable stock and continue cooking until all the liquid is absorbed. Add more vegetable stock and stir until absorbed.
  4. Repeat until almost all the stock is absorbed by the rice.
  5. Once there’s only a little stock left, mix in Mavella Superfoods Australian Grown Beetroot until combined.
  6. Garnish with roasted beets, parsley and ricotta cheese.
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