Priceless Beetroot Risotto

Yields1 Serving
 1 cup buckwheat, quinoa or pearl barley
 3 beetroots
  cup Olive Black
 100 g freshly grated parmesan
 1 onion
 150 ml white wine
 1 garlic clove
 handful beetroot leaves (optional)
 handful of fresh dill
 goat cheese (optional)
 salt/pepper
1

Heat oven to 180 degrees Celsius.

2

Peel and trim the beetroots and cut into large wedges.

3

Place on a large sheet of foil or a baking sheet.

4

Toss with 1 Tbsp Olive Black, season, then cook for 1 hour until the beets are soft.

5

Meanwhile, heat the remaining Olive Black in an ovenproof pan with a lid.

6

Add the onion and garlic, then cook for 3-5 mins until translucent.

7

Stir in the buckwheat until well coated with the oil.

8

Pour over the white wine, then let the mixture bubble away for 5 mins.

9

Stir well, then pour in the water.

10

Stir again, cover and cook for 15 mins or until soft.

11

Remove the beetroots from the oven.

12

Mix in a food processor to make a purée with parmesan and dill.

13

Stir the beetroot purée and beetroot leaves through the risotto, then serve with some goat cheese dolloped over and the dill.

FACT: Increased consumption of Quality Extra Virgin Olive Oil has been linked to a decreased risk of developing rheumatoid arthritis.

Ingredients

 1 cup buckwheat, quinoa or pearl barley
 3 beetroots
  cup Olive Black
 100 g freshly grated parmesan
 1 onion
 150 ml white wine
 1 garlic clove
 handful beetroot leaves (optional)
 handful of fresh dill
 goat cheese (optional)
 salt/pepper

Directions

1

Heat oven to 180 degrees Celsius.

2

Peel and trim the beetroots and cut into large wedges.

3

Place on a large sheet of foil or a baking sheet.

4

Toss with 1 Tbsp Olive Black, season, then cook for 1 hour until the beets are soft.

5

Meanwhile, heat the remaining Olive Black in an ovenproof pan with a lid.

6

Add the onion and garlic, then cook for 3-5 mins until translucent.

7

Stir in the buckwheat until well coated with the oil.

8

Pour over the white wine, then let the mixture bubble away for 5 mins.

9

Stir well, then pour in the water.

10

Stir again, cover and cook for 15 mins or until soft.

11

Remove the beetroots from the oven.

12

Mix in a food processor to make a purée with parmesan and dill.

13

Stir the beetroot purée and beetroot leaves through the risotto, then serve with some goat cheese dolloped over and the dill.

FACT: Increased consumption of Quality Extra Virgin Olive Oil has been linked to a decreased risk of developing rheumatoid arthritis.
Priceless Beetroot Risotto

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