Making risotto with brown rice is not only healthier but it's also a lot easier, because instead of having to stand over the pot stirring constantly, you pretty much just leave it to cook for about an hour. The brown rice adds a nuttier flavour to the risotto, and is packed full of Vitamin B1 and B6. The vibrant colour that comes off the beetroot is not only a feast for the eyes. Beetroot helps detoxify the liver, lower blood pressure, and is a sustainable source of energy due to the natural sugars which are gradually released into your body. If you buy the beetroot with the leaves attached please do not throw them away as they can be used as a side salad or you can sauté them with a bit of garlic and chilli.
Please Note: Items marked with * suggest using organic products if possible.
Ingredients (Serves 4)
2 medium sized beetroots* Coconut oil 1 yellow onion 2 garlic cloves 2 cups short grain brown rice* 4 cups vegetable stock Zest of 1/2 a lemon* 1/2 cup grated parmesan cheese Sea salt and black pepper to taste Few sprigs of flat leaf parsley.
Preheat the oven to 200 degrees celsius. Wash and scrub any dirt off the beetroot, and place in a glass baking dish. Melt down about a tablespoon of coconut oil so that it turns to liquid and drizzle over the beetroot. Pop the beetroot in the oven and let cook for about 45 minutes to an hour. Heat up a tablespoon of coconut oil in a large pot. Dice up the onion, put it in the pot and let it cook on medium heat for a couple of minutes. Mince the garlic and add it to the pot with the lemon zest, stirring occasionally. Then add the brown rice and toss to coat. Slowly add all the stock in and bring the rice to a boil. Then reduce to low heat, cover and leave to simmer for 50 minutes. Once the beetroot is done cooking take it out the oven and leave to cool down a bit. If they are organic you don't need to peel the skin off but if they aren't I would recommend peeling off the skin, which should be quite soft by now. Then cut the beetroot into small cubes and stir them into the risotto and let cook for another 10 minutes. Remove the pot from heat and mix in the parmesan, and season with salt and pepper. Roughly cut the flat leaf parsley and sprinkle on top of each serving. I like to have a bit more parmesan cheese at the table for my guests to help themselves to. Enjoy!