Keane’s Beetroot Risotto

• This recipe is named after my godchild, Keane.
• I made up this recipe when Keane was being weaned and he loved it.
• This recipe packs a nutritional punch.

Prep Time: 10 minutes Cook Time: 60 minutes Serves: 2

Nutritional information:

• Protein: 18.5g
• Fat: 64.9g
• Fibre: 1.2g
• Carbohydrates: 61.6g
• Calories: 88

Ingredients:

• 50g olive oil (or butter)
• 1 raw beetroot, peeled and grated
• ½ onion, finely chopped
• 1 garlic clove, crushed
• 130g risotto rice (pearl barley also works well but you need to parboil it for 20 minutes)
• 1 tbsp balsamic vinegar
• 300ml vegetable stock, simmering
• salt
• 100g dairy free cheese
• a large handful of spinach or rocket, to garnish

Method:  

1. Heat the oil over a low heat in a large heavy-based saucepan.
2. Add the beetroot and onion and cook for about 10 minutes, until softened.
3. Stir in the garlic and rice and cook for 2–3 minutes. Stir the balsamic vinegar into the stock.
4. Add the stock a ladleful at a time, stirring constantly, until each ladleful is absorbed. This will take about 30 minutes.
5. When the rice is creamy but firm to the bite, season with a pinch of salt. Spoon the risotto into warmed serving bowls.
6. Crumble over the cheese, garnish with the spinach and serve.
7.