Chilli, Chive and Beetroot Risotto

The flavour of beetroot lends itself very well to a creamy risotto and garnishing it with chilli adds some spicy heat to the mix.

Serves 4

Prep time 15 mins

Cooking time 30 mins

Syn Free

Ingredients:-

Fry Light for spraying

1 red onion, peeled and finely chopped

2 garlic cloves, peeled and finely sliced

1 red chilli, de seeded and thinly sliced

500g/1lb 2oz freshly cooked peeled beetroot

1 small carrot, peeled and finely diced

2 tbsp very finely snipped chives

350g/12oz risotto rice

900ml/1 1/2 pints chicken stock made from Bovril, boiling hot

salt and freshly ground black pepper

4 tbsp very low fat natural yoghurt

To garnish:-

Chives

red and green chilli, de seeded and sliced (optional)

Method:-

Spray a large non-stick saucepan or frying pan with Fry Light. Place over a medium heat and add the onion, garlic and chilli and stir-fry for 1-2 minutes.

Chop the beetroot into small cubes and add to the pan with the carrots, chives and rice. Add the stock, a ladle full at a time, and cook over a gentle heat for 20-25 minutes, stirring continuously, until all the stock has been absorbed and the rice is creamy and al dente, or just firm to the bite. Add the extra stock if the risotto need it.

Season well and ladle into four warmed bowls or plates. Spoon the yoghurt over each serving, garnish with chives and chillies, if desired, and serve immediately. The flavour of beetroot lends itself very well to a creamy risotto and garnishing it with chilli adds some spicy heat to the mix.