Freefrom Beetroot and basmati risotto
| | | Michelle's Freefrom Beetroot and Basmati Risotto Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free Startlingly pink
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Stove
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 3 tbsp olive oil or 2 tbsp olive oil and 1 level tbsp coconut oil
- 2 medium red onions, chopped small
- 1 head fennel sliced thinly
- 3 large cloves garlic, peeled and sliced
- 2 tsp coriander seeds, lightly bruised with a rolling pin
- sea salt
- 200g / 7oz basmati rice
- 300ml / 10fl oz coconut milk
- 600ml / 20fl oz gluten and wheat free vegetable stock
- 6–9 small beetroots, depending on size
- freshly ground black pepper
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