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When I saw the photograph on the front of Dale Pinnock's fab book 'The Medicinal Chef' I immediately felt hungry and decided I needed to make his delicious looking Beetroot and Pea Risotto and share the recipe with you. My photograph doesn't look quite so good (the pink colour of the beetroot is not quite so intense) but I promise it was yummy!

Serves 2-3

Olive oil, 1 large red onion finely chopped, 2 garlic cloves finely chopped, 250g arborio risotto rice, 300g cooked beetroot cubed, 1ltr veg stock, 200g frozen peas, handful fresh mint finely chopped, 200g feta cheese, sea salt and black pepper

Heat a little olive oil in the pan, add the onion and garlic and cook for 4-5 mins, until the onion is soft. Add the rice and cook for another minute. Add most of the beetroot, reserving one for later.

Add the veg stock little by little, until the rice is soft and just tender, stirring frequently (this can take up to 30 mins). It should still be fairly moist, but not too liquidy. Season with salt and pepper.

When the rice is almost cooked, add the peas and mint and cook for another 2-3 mins.

Place the remaining beetroot in a small food processor and process to a course puree. Add the puree to the finished risotto, stir well and serve on warmed plates. Crumble some feta over each one.

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LET'S KEEP EVERYONE HAPPY!

DESPITE OUR BEST EFFORTS OUR STOCK OF OLIVE OIL IS RUNNING PRETTY LOW AND, ALTHOUGH MORE IS ON THE WAY, THE NEW CUSTOMS REGULATIONS MEAN THAT DELIVERY TIMING IS AN UNKNOWN - HOPEFULLY IT WON'T BE TOO LONG! I REALLY DON'T WANT TO DISAPPOINT CUSTOMERS, SO IF AT ALL POSSIBLE I WOULD REALLY APPRECIATE IT IF YOU ARE ABLE TO LIMIT ORDERS OF TINS TO A SINGLE ONE UNTIL THE NEW DELIVERY ARRIVES - THIS WAY WE WILL HOPEFULLY BE ABLE TO KEEP EVERYONE HAPPY - THANK YOU SO MUCH - SUSIE X

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