Beetroot Risotto

Beets have good blood pressure lowering effect which are likely due to the high concentration of nitrates in beets. In your body, dietary nitrates are converted into nitric oxide, a molecule that dilates blood vessels, causing blood pressure to gradually decrease.

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    Flat Leaf Parsley 2.0 grams

    Flat Leaf Parsley

    Garlic 6.0 grams


    Arborio Rice 75.0 grams

    Arborio Rice

    Rocket leaves 25.0 grams

    Rocket leaves

    Shallots 15.0 grams


    Beetroot 50.0 grams


    Cherry Tomatoes 25.0 grams

    Cherry Tomatoes

    Fresh Oregano 1.0 grams

    Fresh Oregano

    Sage 1.0 grams


    Cashew Paste by Let's Cook 40.0 grams

    Cashew Paste by Let's Cook

    Vegetable Stock 200.0 ml

    Vegetable Stock

    • Time : 30.0 mins
    • |
    • Calories: 663.0 kcal
    • |
    • Protein : 19.0 g
    • |
    • Fat : 20.0 g
    • |
    • Carb. : 111.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Mixing bowl |
    Pantry: Salt | Pepper | Your Preferred cooking oil | Olive oil |
    : Prepare the Vegetables
    Wash and dry the vegetables prior to chopping (as required):
    - Beetroot: cut a quarter of the beetroot into cubes and grate the rest (or grate it all if you want to save time)
    - Rocket leaves: Just wash and dry them
    - Cherry Tomatoes: split them in half or use them whole for your salad
    - Flat leaf Parsley, Fresh Oregano and Sage: wash, chop them fine
    - Garlic and Shallot: peel and mince them.
    : Prepare the Rissotto
    - Heat some oil in a pan.
    - Add and gently sauté the shallots till they are slightly translucent.
    - Add garlic and gently sauté it.
    - Add rice and lightly sauté it for a minute.
    - Then add a little bit of the vegetable stock to the rice. Gently keep stirring it until all the stock has been absorbed by the rice. Repeat this process until all the stock has been absorbed. Just in case you find that the rice needs to cook more, but you have run out of the vegetable stock, you can repeat the process using some water tll the rice gets done properly.
    - Add the beetroot and herbs (sage, oregano, parsley). Gently mix well, cook for about 3 minutes.
    - Check and adjust the seasoning.
    : Finish, Plate and Serve
    In a mixing bowl combine; the rocket leaves, cherry tomatoes and dress with a little olive oil, salt and pepper.

    Plate and Serve:
    Just before serving the risotto, add the cashew paste (if you want, save some for garnishing) provided. Mix it well.
    Serve the risotto with the salad on the side.