Tasty midweek meals to make in minutes
MONDAY
SUPER BEETROOT RISOTTO
PREP AND COOK TIME 35 MINS SERVES 2
INGREDIENTS
• Small knob olive spread or butter • 1 onion, finely chopped • 500ml Cooks’ Ingredients vegetable stock • 250g pack ready-to-eat beetroot, rinsed and coarsely grated • 1 large garlic clove, finely chopped • 150g Waitrose arborio risotto rice • 100ml red wine • 1 tbsp Parmigiano Reggiano (or vegetarian Parmesan), finely grated • 10g fresh dill, leaves chopped • 50g essential Waitrose French Soft Goat’s Cheese • Freshly ground black pepper
METHOD
1 Heat the olive spread or butter in a large saucepan, add the onion and cook gently for 5 minutes until softened.
2 Meanwhile, heat the stock and 100ml water in a small pan with half the grated beetroot. Cover and keep warm.
Add the garlic to
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