Ingredients - (serves 2)

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.


  1. Heat the olive oil in a pan + add the risotto rice. Cook gently for 3-5 mins until translucent + well coated with the oil. 
  1. Add 200ml of vegetable stock + let the rice bubble until the stock has almost gone. 
  1. Add the Beetroot + Curly Kale Soup + a little more vegetable stock + bring to a simmer. 
  1. Continue adding the stock a little at a time until the rice has softened (you may not need all of the stock). 
  1. Serve sprinkled with a little of the chopped parsley.