Special Diet

  • 1 tablespoon olive oil
  • 15 g (½ oz) butter
  • 1 teaspoon crushed or coarsely ground coriander seeds
  • 4 spring onions, thinly sliced
  • 400 g (13 oz) freshly cooked beetroot, cut into 1 cm (½ inch) dice
  • 500 g (1 lb) risotto rice
  • 1.5 litres (2½ pints) hot vegetable stock (see page 190)
  • 200 g (7 oz) cream cheese
  • 4 tablespoons finely chopped dill
  • salt and pepper
  • dill sprigs (optional)
  • crème fraîche (optional)

Heat the oil and butter in a large saucepan. Add the crushed or ground coriander seeds and spring onions and stir-fry briskly for 1 minute.

Add the beetroot and the rice. Cook, stirring, for 2–3 minutes to coat all the grains with oil and butter. Gradually pour in the hot stock a ladleful at a time, stirring frequently until each ladleful is absorbed before adding the next. This should take about 25 minutes, by which time the rice should be tender, but retaining a little bite.

Stir in the cream cheese and dill and season to taste. Serve immediately, garnished with dill sprigs and a little crème fraîche, if using.

Like This? Try These
More on Food