Beetroot and Spinach Risotto

Another full of colours recipe made with beetroots. Beetroots is the vegetable which put colour to the wintery dishes. After sharing the recipe of spaghetti with beetroots, this time is the risotto made with beetroots and spinach. The dish is really pleasant to look, really tasty and on top of that it is gluten free and vegan.

Time Preparing: 10 mins
Time Cooking: 25 mins
Serves: 2-4
Difficulty: 2/5
Season: Winter

Ingredients
– 200g Beetroot
– 100g Spinach
– 1/2 Onion, finely chopped
– 150g Arborio Risotto Rice
– 3tbsp Olive Oil
– 350ml Vegetable Stock
– Pepper, for seasoning
– Vegan Parmesan (recipe here)

Method
1. Start by steaming the beetroot for 30mins, then peel once cooled and cut into small chunks
2. Heat the oil in a large pan on a medium heat, then add the onion and cook for 3mins
3. Wash the spinach then dry with kitchen towel
4. Add the beetroot, continuing to stir for a further few mins
5. Add the rice and continuing to stir for another 3mins
6. Add the vegetable stock and pepper, cover with a lid and allow to cook for 18mins
7. Serve immediately with vegan parmesan

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine