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Member recipe

Beetroot risotto

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Serves 6

Creamy risotto that everyone will love

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  • 1l of vegetable stock
  • 1 medium onion, chopped
  • 500g risotto rice
  • 3-4 beetroot, chopped (already cooked or raw)
  • 1 coup of grated cheddar cheese
  • salt, pepper, mixed italian herbs
  • 200g Mediteranean Style Grilling Cheese or Halloumi cheese


    1. Make some liquid vegetable stock and put aside
    2. Chop one onion finely and fry it gently in some butter, once it is soft add some oil (just a tiny bit) and then add risotto rice
    3. Add chopped beetroot with the juice (if you bought already cooked), then slowly add the vegetable stock a bit at a time, stirring all the time so it absorbs nicely. Leave it to simmer, but keep an eye thats its not too dry. Add some herbs, pepper
    4. When the rice is cooked add a cup of grated cheddar cheese and mix well
    5. In a pan grill some Halloumi cheese until golden brown, and serve it on top of the risotto

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