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Beetroot risotto with seafood marinara
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Vibrant seafood risotto: a gourmet delight for any gathering.
Ingredients:
  • 1 bunch of fresh beetroot (2 large or 3 small)
  • 30g butter
  • 1 onion, diced
  • 2 cups SunRice Arborio Risotto Rice
  • 2 vegetable stock cubes, crumbled
  • 4 1/2 cups (1.125 litres) boiling water
  • 2 tablespoons olive oil, extra
  • 2 cloves garlic, crushed
  • 500g seafood marinara
  • 2 tablespoons lemon juice
Instructions:
  • Peel the beetroot and julienne it. Wash the beetroot tops and chop them into 7cm pieces.
  • In a large heavy saucepan, heat the olive oil and butter until sizzling. Saute the onion until soft, about 3 minutes. Add the beetroot (leaving the tops for later) and cook over medium heat for 2 minutes. Mix in the rice until it becomes translucent.
  • In a pot of boiling water, dissolve stock cubes. Slowly pour the stock into the rice, stirring until absorbed. Keep stirring in the stock gradually until the rice is cooked, about 20 minutes. Season with salt and pepper to taste.
  • In a hot frying pan, swiftly saute the beetroot leaves in 1 tablespoon of extra virgin olive oil until just wilted, then remove from the heat.
  • In the frypan, heat the last tablespoon of olive oil and saute the garlic for a minute. Add the seafood marinara and cook over high heat for 2-3 minutes until just cooked. Season with salt, pepper, and stir in the lemon juice. Serve the risotto with marinated seafood on top, garnished with beetroot tops.

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