date:May 26, 2014
Ingredients
1 bunch of fresh beetroot (2 large or 3 small)
1 tablespoon olive oil
30g butter
1 onion, diced
2 cups arborio rice
2 vegetable stock cubes, crumbled
4 1/2 cups (1.125 litres) boiling water
Salt freshly ground black pepper
2 tablespoons olive oil, extra
2 cloves garlic, crushed
500g seafood marinara
2 tablespoons lemon juice
Method
1. Peel the beetroot and cut into julienne strips. Wash the beetroot tops and chop into 7cm pieces.
2. Heat the olive oil and butter in a large