Healthy Eating

information

Rachel Davis from Stoke-on-Trent sent us this brilliantly bright-coloured beetroot recipe. “This dish is so satisfying and the beetroot gives it a fantastic sweetness”. Rachel tells us. “It takes a little while to cook, but it’s well worth it!”

Serves: 4
Syns per serving: Free on Green and Extra Easy

ingredients

1 large onion, finely chopped
2 cloves of garlic, finely chopped
Fry Light
3 cooked beetroots (not pickled)
1 pack of risotto rice
1 pint of stock made with chicken Bovril
or Vecon
Salt and freshly ground black pepper

method

1. Place the chopped onion and garlic in a pan lightly sprayed with Fry Light and fry for 2-3 minutes until golden.

2. Cut the beetroot into small cubes and add them to the pan.

3. Add the rice and a little more Fry Light and cook for about a minute, until the rice
is transparent.

4. Add the stock a cupful at a time until the rice soaks up the stock. Cook over a gentle heat, stirring all the time. Taste the rice to make sure it’s cooked through and add seasoning to taste. Keep a kettle of hot water nearby just in case you need to add more liquid. This should take around 35 minutes.

5. When the rice is creamy and all the stock has been absorbed, serve in four large bowls and top with either of the options listed below.

To serve: Top with 28g fresh parmesan cheese shavings (6 Syns per 28g) and paprika or very low fat natural yogurt and freshly chopped chives.

Tip: If you like, you can add a diced chicken breast as a Healthy Extra ‘b’ choice.

Print this page

<< back