Beetroot Risotto

Beetroot Risotto is a great alternative to traditional roast vegetables and suits a number of side effects.

Alyx

Suitable to eat when you have these side-effects:

Suitable to eat when you have these side-effects:

Serves: 4

Prep & cooking time: 40 minutes

1

Ingredients:

  • 100g unsalted butter, divided
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1½ cups Arborio rice
  • ½ cup white wine
  • 5 cups (1.25L) vegetable stock, heated
  • 150g packet pre-cooked beetroot, roughly mashed
  • ⅓ cup parmesan cheese
  • Zest & juice of ½ a lemon
  • Fresh thyme leaves
  • Salt & pepper to taste

Method

  • Place a medium sauté pan over a medium heat and add half the butter. Stir in the finely chopped onion and sweat for 5 minutes until translucent. Then add the garlic and risotto rice, stir for 2 minutes to lightly toast.
  • Add the Ad the white wine to the pan and reduce for one minute, allowing the alcohol to burn off and the liquid to be absorbed.
  • Begin to add the hot vegetable stock to the rice one ladle at a time until absorbed. Continue this process until the stock is finished and the rice is cooked. Stirring breaks down the starch in the rice to produce a perfectly creamy consistency.
  • Stir through the mashed beetroot and allow to warm through. Finish with stirring through the remaining butter, parmesan, thyme, lemon juice and zest, salt and pepper. Serve on its own or make some meatballs to add protein to the meal.

For dry mouth & throat: Add extra liquid to loosen and moisten the risotto even further. You could even use full fat plain yoghurt.
For nausea and metallic taste: Let the risotto cool to room temperature before eating.
For loss of weight: Stir through cream or yoghurt just before serving. Add some protein like chicken or turkey meatballs.

Breakfasts

Vege & Vegan

Mains

Soups

Desserts

High
Protein

Snacks & Treats

Drinks & Smoothies

Suitable to eat when you have
these side-effects:

Serves: 4
Prep & cooking time: 40 minutes

  • 100g unsalted butter, divided
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1½ cups Arborio rice
  • ½ cup white wine
  • 5 cups (1.25L) vegetable stock, heated
  • 150g packet pre-cooked beetroot, roughly mashed
  • ⅓ cup parmesan cheese
  • Zest & juice of ½ a lemon
  • Fresh thyme leaves
  • Salt & pepper to taste
  • Place a medium sauté pan over a medium heat and add half the butter. Stir in the finely chopped onion and sweat for 5 minutes until translucent. Then add the garlic and risotto rice, stir for 2 minutes to lightly toast.
  • Add the Ad the white wine to the pan and reduce for one minute, allowing the alcohol to burn off and the liquid to be absorbed.
  • Begin to add the hot vegetable stock to the rice one ladle at a time until absorbed. Continue this process until the stock is finished and the rice is cooked. Stirring breaks down the starch in the rice to produce a perfectly creamy consistency.
  • Stir through the mashed beetroot and allow to warm through. Finish with stirring through the remaining butter, parmesan, thyme, lemon juice and zest, salt and pepper. Serve on its own or make some meatballs to add protein to the meal.

For dry mouth & throat: Add extra liquid to loosen and moisten the risotto even further. You could even use full fat plain yoghurt.
For nausea and metallic taste: Let the risotto cool to room temperature before eating.
For loss of weight: Stir through cream or yoghurt just before serving. Add some protein like chicken or turkey meatballs.

Serves: 4

Prep & cooking time: 40 minutes

  • 100g unsalted butter, divided
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1½ cups Arborio rice
  • ½ cup white wine
  • 5 cups (1.25L) vegetable stock, heated
  • 150g packet pre-cooked beetroot, roughly mashed
  • ⅓ cup parmesan cheese
  • Zest & juice of ½ a lemon
  • Fresh thyme leaves
  • Salt & pepper to taste

For dry mouth & throat: Add extra liquid to loosen and moisten the risotto even further. You could even use full fat plain yoghurt.
For nausea and metallic taste: Let the risotto cool to room temperature before eating.
For loss of weight: Stir through cream or yoghurt just before serving. Add some protein like chicken or turkey meatballs.

  • Place a medium sauté pan over a medium heat and add half the butter. Stir in the finely chopped onion and sweat for 5 minutes until translucent. Then add the garlic and risotto rice, stir for 2 minutes to lightly toast.
  • Add the Ad the white wine to the pan and reduce for one minute, allowing the alcohol to burn off and the liquid to be absorbed.
  • Begin to add the hot vegetable stock to the rice one ladle at a time until absorbed. Continue this process until the stock is finished and the rice is cooked. Stirring breaks down the starch in the rice to produce a perfectly creamy consistency.
  • Stir through the mashed beetroot and allow to warm through. Finish with stirring through the remaining butter, parmesan, thyme, lemon juice and zest, salt and pepper. Serve on its own or make some meatballs to add protein to the meal.

Method

  • Place all the teriyaki sauce ingredients into a bowl and stir until the sugar has dissolved.
  • Place the salmon in the same bowl and and turn to thoroughly coat. Cover and place in the fridge to marinate no less than 20 minutes and no more than 2 hours.
  • Place a non-stick frying pan over a medium heat and add the salmon fillets skin side down. Keep the remaining marinade in the bowl. Cook for a few minutes and then add the remaining marinade over the fish. 
  • Turn the salmon and continue cooking until done to your liking. Brush the salmon with the marinade in the pan throughout the cooking process.
  • Serve on homemade fried rice.

Homemade Fried Rice

  • Cook rice according to packet instructions. 
  • In a non-stick pan, heat the sesame oil and add the remaining ingredients. Cook stirring until the vegetables have softened. Add the rice and stir to combine.

Breakfasts

Vege & Vegan

Mains

Desserts

Soups

High Protein

Snacks & Treats

Drinks & Smoothies

Breakfasts

Vege & Vegan

Mains

Drinks & Smoothies

Soups

High Protein

Snacks & Treats

Desserts