Duck And Beetroot Risotto

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Recipe Image

serves 4


  • 3 medium beetroot
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 300g arborio rice
  • half cup dry white wine
  • 6 cups chicken stock
  • salt and freshly ground black pepper
  • freshly grated parmesan
  • extra virgin olive oil
  • ½ crispy duck, bones removed and chopped


beetroot and simmer in salted water for 30 minutes or until tender. Leave
to cool then strain off juice and set aside. Rub off the beetroot skin and
chop the flesh, place in a blender and puree. Heat butter and oil in a saucepan
and add the onion, cook for a few minutes until soft. Add the rice and coat
with the butter and oil and stir for a minute. Add the white wine and then
a ladle of hot stock. Continue to add stock and stir for around 20 minutes
or until rice is cooked. Add the beetroot puree and a little of the beetroot
liquid and stir to incorporate, add salt and freshly ground black pepper
to taste. Stir through parmesan and place lid on saucepan and leave to sit.
Heat oil in fry pan and quickly heat pieces of crispy duck, either stir
through risotto or sit slices on top.

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