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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 crowd-pleaser.
Ingredients:
  • 1 bunch of fresh beetroot (2 large or 3 small)
  • 1 tablespoon olive oil
  • 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 and julienne the beetroot. Wash the beetroot tops and chop into 7cm pieces.
  • In a large heavy saucepan, heat the olive oil and butter. Saute the onion until soft, about 3 minutes. Add the beetroot (reserving tops) and cook over moderate heat for 2 minutes. Stir in the rice until translucent.
  • Whisk stock cubes into boiling water. Gradually pour into rice, stirring until absorbed. Keep stirring in stock until rice is tender, about 20 mins. Season with salt and pepper to taste.
  • In a hot frying pan, quickly saute beetroot leaves in 1 tablespoon of extra olive oil until just wilted. Remove from heat.
  • In a 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 lemon juice. Serve the risotto topped with beetroot tops and the marinara.

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