Special Diet

  • 25 g (1 oz) butter
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 1 garlic clove, finely chopped
  • 250 g (8 oz) pack beetroot in natural juice, drained and diced
  • 250 g (8 oz) risotto rice
  • 150 ml (¼ pint) red wine
  • 1 litre (1¾ pints) vegetable stock
  • 2 sprigs of thyme
  • salt and pepper
  • 150 g (5 oz) mascarpone cheese
  • 4 teaspoons chopped thyme leaves
  • Parmesan cheese shavings

Preheat the slow cooker if necessary; see the manufacturer's instructions. Heat the butter and oil in a large frying pan, add the onion and fry, stirring, for 5 minutes or until softened.

Stir in the garlic, beetroot and rice and cook for 1 minute, then mix in the wine and stock. Add the thyme and a little salt and pepper and bring to the boil, stirring.

Pour the mixture into the slow cooker pot. Cover with the lid and cook on low for 1¾–2 hours or until the rice is tender and almost all the stock has been absorbed.

Spoon into bowls and top with spoonfuls of mascarpone mixed with thyme, a little extra pepper and a generous sprinkling of Parmesan shavings.

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