e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Preheat oven to 180ºC. Place beetroot on a large baking tray and cover with foil. Roast for 1 hour or until tender when pierced. Set aside to cool then peel with gloved hands to prevent staining. Cut in 1cm cubes.
2 Meanwhile, pour stock into a medium-sized saucepan over a high heat and bring to the boil. Reduce heat to very low and keep at a gentle simmer.
3 Heat oil in a large heavy-based saucepan over a medium-high heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add garlic and cook, stirring, for 1 minute.
4 Add rice. Stir until rice is evenly coated in oil. Add wine. Cook until wine has reduced by half. Add a ladleful of stock (about 1/2 cup) to rice. Cook, stirring, until most of the stock has evaporated before adding another ladleful.
5 When all the stock has been added and rice is tender (this will take about 20-30 minutes) remove risotto from heat. Add beetroot. Cover and let stand for 5 minutes. Stir through sour cream and chives. Garnish with extra chives and serve immediately.
Make it gluten free: Use gluten-free stock.
Calories 361 cal
Kilojoules 1510 kJ
Total fat 4 g
Saturated fat 1 g
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