Beetroot Risotto With Seafood Marinara

This colourful and tasty seafood risotto is a warm and gourmet treat at any dinner party.

The ingredient of Beetroot Risotto With Seafood Marinara

• 1 bunch fresh beetroot 2 large or 3 small
• 1 tbsp olive oil
• 30g butter
• 1 onion diced
• 2 cups arborio rice
• 2 massel vegetable stock cubes crumbled
• 4 1 2 cups 1 125 litres boiling water
• salt freshly ground black pepper
• 2 tbsp olive oil extra
• 2 cloves garlic crushed
• 500g seafood marinara
• 2 tbsp lemon juice

The Instruction of beetroot risotto with seafood marinara

• peel the beetroot and cut into julienne strips wash the beetroot tops and chop into 7cm pieces
• heat the olive oil and butter in a large heavy saucepan saute the onion for 3 mins or until soft add the beetroot reserving tops and cook stirring over a moderate heat for 2 mins add rice and stir until translucent
• dissolve stock cubes in boiling water add a little at a time to rice and stir until absorbed continue stirring in the stock gradually until the rice is just cooked this process should take around 20 mins season to taste with salt and pepper
• heat 1 tablespoon of extra olive oil in a frying pan over a high heat saute the beetroot leaves quickly for about a minute or until just wilted remove from the heat
• heat the remaining 1 tablespoon of olive oil in the frypan and saute the garlic for a minute add the seafood marinara and cook over a high heat for 2 3 min or until just cooked season with salt and pepper and stir through the lemon juice serve the risotto topped with the beetroot tops and the marinara

Nutritions of Beetroot Risotto With Seafood Marinara

fatContent: 709 83 calories
saturatedFatContent: 23 grams fat
carbohydrateContent: 6 5 grams saturated fat
sugarContent: 92 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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