Ingredients - (serves 2)
- 1 Pot Tideford Organics Beetroot + Curly Kale Soup
- 2 tbsp olive oil
- 140g risotto rice
- 700ml hot gluten-free vegetable stock
- Handful of chopped parsley
Speedy Beetroot + Curly Kale Risotto
Posted on 10th April 2019
Celebrate Allergy Awareness Week with this super simple recipe that you just can’t beet (sorry!). Free from the top 14 allergens + packed full of flavour it’s the ideal dinner solution.
- Heat the olive oil in a pan + add the risotto rice. Cook gently for 3-5 mins until translucent + well coated with the oil.
- Add 200ml of vegetable stock + let the rice bubble until the stock has almost gone.
- Add the Beetroot + Curly Kale Soup + a little more vegetable stock + bring to a simmer.
- Continue adding the stock a little at a time until the rice has softened (you may not need all of the stock).
- Serve sprinkled with a little of the chopped parsley.