this vividly coloured risotto is creamy and delicious as well as low in fat and calories. made with 90 second instant wild rice, it’s super quick and much easier to prepare than traditional risotto.
First published at www.transformationcookbook.com
Ingredients:
250g microwave red wild rice (2.5 cups)
1 tbsp nuttelex (marg/butter)
1 red onion, chopped
3 fresh beetroots, peeled & grated
1 tsp dried basil leaves
2 garlic cloves, minced
2 cups salt-reduced vegetable stock
1/3 cups parmesan cheese, grated
2 tbsp crushed walnuts
Fresh herbs to garnish
Step 1: Melt butter in a non-stick saucepan. Add onion and garlic and saute until softened. Stir in grated beetroot and dried basil leaves. Add vegetable stock and bring to the boil on med-low heat.
Step 2: Stir in the wild rice, cover and cook on low heat for 10-12 mins. (Note: No need to microwave the rice first.) When the liquid has mostly absorbed, remove the saucepan from the heat and let the risotto stand for 2-3 minutes.
Step 3: When ready to plate up, stir in parmesan cheese and season to taste with salt & pepper. Sprinkle crushed walnuts and garnish with fresh herbs before serving.
Tip:
• This recipe also works well with low-fat feta cheese.
