Beetroot Risotto with Rocket

I'm posting this recipe tonight as a lady called lisa on facebook asked for it after i said that i was having it for my dinner.

Serves 4----------------------Free

Fry light

1 red onion, finely chopped

2 celery sticks, peeled and finely chopped

13oz (369g) dried risotto rice

2pt (1.1l) hot vegetable stock

250g pack cooked vacuum-packed beetroot, cubed (reserving the liquid)

salt and freshly ground black pepper

To serve

A very small handful of fresh dill, finely chopped

4oz (113g) wild rocket leaves

Parmesan cheese, grated (optional, 1 1/2syns per tbsp)

1) Heat a deep frying pan sprayed with fry light. Cook the celery and onion, covered for 10 minutes until softened. Add the rice and cook for a minute

2) pour the stock into a saucepan and keep hot over a low heat. gradually add the stock to the rice pan, stirring frequently, adding more stock as the stock becomes absorbed. This will take about 20 minutes.

3) Add the beetroot and juice to the rice after about 15minutes of cooking and stir well. To see of the risotto is cooked, check the stock has been used up and the rice is tender , but al dente. Season to taste.

4) Divide the risotto between large shallow bowls and sprinkle with dill. Add a handful of rocket and cheese (if using)

This is a slimming world recipe (i think it was a magazine that i got it out of). I hope that you enjoy it coz i did.

Take care and happy slimming