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Beetroot risotto with lemon mascarpone

Name: Red pepper risotto with ricotta-stuffed courgette flowers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: butter 3T,shallots, finely sliced 3,red peppers, diced 2,cloves garlic, grated 2,Arborio rice 100g,Marsala wine ½cup,ready-made organic vegetable stock 2cups,chopped parsley ½cup,olive oil ½T,ricotta 4T,courgettes with flowers 4,Sea salt and freshly ground black pepper

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

3 T butter
2 shallots, peeled and finely chopped
2 cloves garlic, finely chopped
100 g arborio rice
½ cup white wine
2 cups organic ready-made vegetable or chicken stock
4 medium beetroots, washed and grated
1 x 250 g tub mascarpone
Sea salt and freshly ground black pepper
Fresh basil leaves, to serve

Method

Place a saucepan over a very low heat, add the butter and leave to melt. Add the chopped shallots and garlic and fry until softened (but do not colour).

Add the rice and stir until the grains are coated. Continue to stir for 3 minutes before adding the white wine.

Cook for a further two minutes, then add the stock, a little at a time and stirring frequently, until it is absorbed and the risotto has a luxurious creamy texture.

Fold in the grated beetroot and warm through.

Spoon the risotto into separate bowls and add a dollop of mascarpone sprinkled lightly with lemon zest.

Season to taste then scatter with the torn basil leaves and serve.
Per serving: 2434.5 kJ, 5.2 g protein, 44.5 g fat, 35.8 g carbs

This is a test recipe

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Beetroot risotto with lemon mascarpone

Ingredients

Method