SW recipe: Roasted beetroot risotto


750 g beetroot, peeled and cut into wedges
1 large onion, roughly chopped
A few fresh thyme sprigs
Low-calorie cooking spray
2 garlic cloves, unpeeled
300 g dried risotto rice
1 l boiling vegetable stock
4 tbsp. plain quark
Fresh dill sprigs, to serve


Preheat the oven to 180˚C/fan 160˚C/gas 4.
Put the beetroot, onion and thyme in a non-stick roasting tin. Spray with low-calorie cooking spray, toss well and roast for 30 minutes. Give the garlic cloves a bash with a rolling pin or the butt of a knife and throw them in too. Cook for another 30 minutes or until the beetroot is tender.
Discard the thyme and squeeze the garlic flesh from the papery skins into a food processor. Add two-thirds of the beetroot, whizz to a thick, smooth-ish puree and season to taste. (Keep the remaining beetroot wedges warm.)
Place a large, deep non-stick frying pan over a low heat. Add the rice and half the stock and simmer for 15 minutes, stirring frequently until the stock has all been absorbed (add a little more stock if necessary).
Add the beetroot puree, roasted onion and remaining stock to the rice and simmer gently for 5 minutes or until nearly all the stock has been absorbed and the rice is tender.
Season to taste and divide between bowls. Add dollops of quark and top with the dill sprigs and beetroot wedges. Grind over some black pepper to serve.


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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.

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