Oven-Cook Beetroot Risotto

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Optional - 1/4 diced onion per 50g portion

Serving suggestion: Grated parmesan, a squeeze of lemon juice and some chopped parsley on service.

Mix dry ingredients well. Place optional diced onion with 50g risotto mix per portion for one person into an ovenproof dish with 100ml boiling water per portion. Stir lightly and place a lid on and cook in the oven at 200 degrees for approximately 20 minutes or until the liquid has gone.

Suitable for vegans and vegetarians.

Allergens: celery