topBanner
Beet and Basil Risotto

Beet and Basil Risotto

with Fresh Mozzarella

Veggie
Read more

This vibrant risotto is full of incredible flavours! Roasted beets, create a bright and colourful eating experience. Paired with soft creamy mozzerella cheese and fresh basil, dinner tonight is clean, simple and delightful!

Allergens:Milk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Pre-Cooked Beets

¾ cup

Arborio Rice

125 g

Fresh Mozzarella

(ContainsMilk/Lait)

50 g

Shallot

6 g

Garlic

10 g

Basil

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

1 unit

Vegetable Broth Concentrate

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

1 tbsp

Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

3

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories906 kcal
Fat51 g
Saturated Fat24 g
Carbohydrate86 g
Sugar9 g
Dietary Fiber5 g
Protein30 g
Cholesterol101 mg
Sodium1267 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Garlic Press
Medium Pot
Measuring Cups
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to broil on high (to broil the beets) with the oven rack in the middle of the oven. Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Wearing kitchen gloves (if you have them, so you don't stain your hands), pat the beets dry with paper towel. Cut the beets into 1/2-inch cubes. On a baking sheet, toss the beets with 1 tbsp oil (dbl for 4 ppl). Broil, flipping halfway through cooking, until warmed through, 4-6 min.

2

Meanwhile, peel, then mince or grate the garlic. Peel and thinly slice the shallot(s) into 1/4-inch slices. Remove basil leaves from the stems and thinly slice the leaves. In a medium pot, combine the basil stems, 4 1/2 cups water (5 1/2 cups for 4 ppl) and the broth concentrate(s). Bring to a gentle boil over medium heat. Once boiling, remove pot from heat. Cover to keep warm.

3

Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the shallots. Cook, stirring occasionally, until softened, 2-3 min. Add the rice, vinegar and garlic. Stir together until the garlic is fragrant, 1-2 min. Season with salt and pepper.

4

Remove the basil stems from the broth. Add 1 cup broth and stir until the broth has been absorbed by the rice. Continue adding the broth, 1 cup at a time, stirring regularly, until the liquid is absorbed, the texture is creamy and rice is tender, 28-30 min. Reduce the heat to medium-low. Stir in the Parmesan and 1 tbsp butter (dbl for 4 ppl), half the basil leaves and the roasted beets into the risotto. Season with salt and pepper.

5

Cut the mozzarella into 1/4-inch slices. Season the cheese with salt and pepper. Top the risotto with the mozzarella. Remove the pan from heat. Cover the risotto until the mozzarella melts, 2-3 min. Divide the beet and mozzarella risotto between bowls. Sprinkle over the remaining basil.