Quick beetroot risotto - The Jewish Chronicle
This simple dish elevates earthy beetroot to an eye-catching, vegetarian starter or main course
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.thejc.com.
Ingredients
- 450g arborio rice
- 1.1 litres beetroot juice
- 200g salted butter
- 150g Parmesan Reggiano
- 30g dried barberries
- 15g olive oil
- Pinch of salt
- 10-12 large sage leaves
- Sunflower oil
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