Cooking for Pleasure

Beetroot Parmesan and Rocket Risotto

I was at a restaurant one day with a group of friends and one of them ordered a Beetroot Risotto. After tasting it I decided to try and create a recipe for myself as I am a beetroot freak. Here is the result. If you also are a beetroot freak please try it and let me know what you think.

1 onion diced fine
½ cup Arborio rice or anything will do
1 small fresh beetroot about 2 ½ inches around peeled and grated
One zucchini large about 7 inches long quartered and sliced
Large large handful of baby rocket rough chop 2 vegie stock cubes
Good splash of runny cream
Salt and pepper
Squeeze of fresh lemon
Olive oil enough to sauté the onions zucchini Saute the onions and zucchini for about 4 mins
Add the stock cube
Add the rice and sauté for about 2 mins With the lid on
Add some salt and pepperAdd the rough chopped rocket leaves
Add ½ cup of water to start and simmer gently for about 10 mins with the lid on
Add more water if needed
Then add a good splash or slurp of runny cream and stir
Add the grated parmesan and stir
Add the grated beetroot and fold in. Do not over mix
Add a small squeeze of fresh lemon juice
Heat gently for a further 2 mins. It should be nice and creamy consistency. Add more water if it is too dry.For more recipes go to Cooking for Pleasure