Without further ado - here is the first recipe in the "Organic Veggie Box Series".
Beetroot Risotto:
(Serves 2 - 3)
Ingredients:
4 - 5 Beetroot, Quartered
Juice of 1 Orange
1 Cinnamon Stick
1 tsp Cumin
Herbal Salt and Pepper to Taste
1 tsp Fructose
2 Cups Water
1 Large Leek, Sliced
1 Cup Risotto Rice
Olive Oil for Frying
Directions:
Combine beetroot, orange juice, cinnamon stick, cumin, herbal salt and pepper, fructose and water into a pot and put onto boil - this is your stock
Strain liquid once beetroot is tender - cook for about 10 minutes - you should have at least 3 cups of stock
Reserve the beetroot for later
Fry the leek in olive oil until tender
Add the rice and fry for a further few minutes
Ladle one spoon of beetroot liquid at a time into the rice until it has been absorbed - stirring continuously
Continue until all the liquid has been absorbed
Chop up about 2 cooked beetroots and add to the pot
Your risotto should be ready after 20 minutes
Serve with beetroot crisps and rocket
To make the beetroot crisps - thinly slice a beetroot, brush each slice with olive oil, chilli flakes, herbal salt, a little ground cinnamon and bake in the oven until crispy
With any leftover cooked beetroot - make a simple beetroot salad. Combine beetroot with a few spring onions, lemon, olive oil, herbs of your choice such as mint or basil, salt and pepper
I just love the colour on this - don't you? What a statement! I think this would go wonderfully with a tender chicken breast, calamari tubes or a simple piece of fish. It was wonderful on its own though - a perfect summer dish, eaten in the garden - heaven!
