Beetroot risotto with rocket | Women's Weekly Food
Delight in a vibrant Beetroot Risotto with Rocket from Women's Weekly Food. A colorful and flavorful dinner idea that's both unique and delicious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 medium_piece beetroot, peeled, coarsely grated
- 3 cups vegetable stock
- 3 cups water
- 1 tablespoon olive oil
- 1 large_piece brown onion, chopped finely
- 2 cloves garlic, crushed
- 1 1/2 cup arborio rice
- 1/4 cup coarsely grated parmesan
- 50 grams baby rocket leaves
- 1 tablespoon finely chopped fresh flat-leaf parsley
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