07712 018055 /  lesley@lesleymitchellfitness.co.uk

Oven Baked Beetroot Risotto

Don’t knock it till you’ve tried it! – This colourful dish requires minimal stirring before cooking itself in the oven,  the creaminess of the goats cheese and texture of hazelnuts compliments the earthy taste of beetroot

Ensure the pan you use is suitable to go into the oven

Cooking time 1 hr

Serves: 4              Carbs: 74
Cals: 529              Sugars: 9
Fats: 17           Fibre: 5
Saturates: 7        Protein: 16

2 tbsp olive oil

1 Onion – finely chopped

Pinch salt

300g Carnaroli rice (risotto rice)

400g fresh beetroot, grated

100ml white wine

1.5 ltrs vegetable stock (made from 1 vegetable oxo cube)

120g goats cheese

50g hazelnuts

Handful rocket

Freshly ground black pepper

  1. Heat oven 180 / gas 4
  2. Heat oil on medium heat in casserole dish / oven proof pan add onion and salt, stir, then cover and leave to soften for 10 minutes – stirring half way through.
  3. Add rice and stir for 1 minute, add beetroot, stir again.
  4. Add white wine, let it bubble down for about a minute, then add the stock.
  5. Bring to boil, cover & put in oven for 40 minutes.
  6. Top risotto with goat’s cheese and hazelnuts, cover and return to oven for another 10 minutes.
  7. Scatter over rocket, freshly ground black pepper – serve and enjoy.