Low calorie beetroot and red pepper risotto with roasted and candied beets
Ingredients
500g fresh beetroot
fry light spray
1 candied beetroot (striped coloured)
1 onion, finely chopped
1 garlic clove, finely chopped
250g risotto rice
700ml hot vegetable
100g garlic and herb quark
handful chopped dill
Method
1. Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots (use kitchen gloves if you don’t want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with a couple of stays of fry light, cook for 1 hr until the beets are soft
2. Tip in the onion and garlic a couple of stays of fry light, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil.
3. Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir in the quark, beetroot purée and chopped beetroot through the risotto, then serve with some dill and slices of candied beetroot to finish..
4. you can find this low calorie dish being served at The Ruperra every Monday from our healthy eating menu from 12 till 3pm and 5 till 9pm
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