Beetroot & Carrot Risotto Recipe | Rustle Up

Ingredients

• 1 l Vegetable stock
• 2 tbsp Olive oil
• 1 Onion, finely chopped
• 2 Garlic cloves, minced
• 250 g Arborio rice
• 200 g Beetroot, grated
• 100 g Carrot, grated
• 50 g Parmesan cheese, grated
• 30 g Parsley, chopped
• 30 g Butter
• 1 tsp Salt
• 1 tsp Pepper