Food inflation has left many fruits and vegetables off-limits when it comes to grocery shopping but beetroot remains one of the most affordable ingredients on supermarket shelves. Though it’s not often used in warming risotto, chef Lisa Marley has shared her exclusive recipe to help you turn this colourful vegetable into a healthy meal.
Speaking exclusively to Expresss.co.uk, plant-based chef and nutritionist Lisa Marley (@lisamarleychef on Instagram) said: “Beetroot is a root vegetable that’s packed with essential nutrients. They are a great source of fibre, folate, manganese, potassium, iron, and vitamin C.
“Beetroots have long been associated with many health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. They also thought to increase stamina.
“They are also thought to be one of the most potent antioxidant vegetables available. The betalain compounds have been shown to have high antioxidant and anti-inflammatory properties, which are thought to protect cells and may help fight heart disease and cancer.”
READ MORE: Chef Lisa Marley shares key to ‘extremely crispy’ roast potatoes
Add the wine (or vinegar if using) and allow it to evaporate to infuse all of the rich flavours.
Combine the shredded beetroot in the pan and stir before adding the stock.
Slowly pour the stock in, one ladle at a time, allowing the liquid to be absorbed before adding the next.
Once all the stock is added and the mixture is thick and creamy, add in the butter and cheese. Serve immediately with a garnish of fresh parsley.
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