Meal Occasion

Beetroot Risotto with Red Quinoa & Almonds

½ White onion, finely diced

1tsp Garlic, minced

2Tbsp Olive oil

15g Butter

150 Grated beetroot

2 litres Vegetable stock

200gm Arborio rice

60gm Red quinoa

Salt and Pepper to taste

2Tbsp Crème fraiche or sour cream

4Tbsp Flaked toasted almonds

1 Cup Cress

Using a thick bottomed pot, sauté onion and garlic in the butter and oil until tender with little colour.
Add the rice, grated beetroot and enough vegetable stock to cover the rice.
Each time the stock is absorbed add another cup of stock and continue to stir.
Half way through the cooking process add the quinoa and 1 cup of stock.
Continue to cook until the quinoa is tender with a little bite still.
Season with and mix through the relish.
Fold through the crème fraiche or sour cream and plate.
Garnish with toasted almonds and cress.

Prep time: 10 Minutes Cook time: 30 Minutes Serves: 4 Adults

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