Eating seasonal food is not only cheaper but also much better for your body as the products are much less likely to have traveled for miles and be coated in preservative chemicals.
The inspiration for this dish came from the lovely gift of some home-grown beetroots from a work colleague.
Beetroot provides a natural source of iron, soluble fibre, nitrates and antioxidants. It is also such a vibrant and versatile vegetable that I adore it!!
Don’t discard the stalk and leaves as they work great raw in a salad, lightly steamed as a side or added to a stew. Serve this risotto on its own or add some shredded chicken or smoked mackerel.
- 3 cloves garlic
- 1 large onion
- 2 celery stalks
- 50g mushrooms
- 100g quinoa
- 100g bulgur wheat
- 1 litre vegetable stock
- 250ml white wine
- 100g freshly cooked beetroot
- 2 tbsp creme fraiche
- Heat 1 teaspoon coconut oil in a large saucepan over a medium heat whilst you finely chop the garlic, onion and celery.
- Lightly saute the chopped vegetables until the onions are translucent.
- Add the finely sliced mushrooms and continue to cook until soft.
- Stir through the quinoa and bulgur wheat until well combined. Add the white wine to de-glaze the pan.
- Add a ladle of hot stock to the pan, stir to combine until absorbed. Continue to stir through each ladle of stock until well absorbed.
- Cover the pan with a lid and allow to cook for 10-15 minutes until tender.
- Once the quinoa is tender, reduce the heat to a simmer and add in the roughly cubed beetroot and creme fraiche. Allow to cook for a further 5 minutes.
- Serve the risotto topped with freshly grated parmesan.
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