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Let your oven do the work for this red risotto made with earthy-sweet beetroot, tender leeks, grassy spinach, a fragrant pinch of rosemary and a bright squeeze of lemon – so much flavour, so little stirring.
Prep: 15 mins | Cook: 35 mins
Very simple, delicious and pretty. I like robust flavours, so I doubled the garlic and added herbs and spices I like. I didn't use a stock cube (they all seem to contain yeast or sugar or wheat or barley, etc!), so I just tasted as I went along and added more seasoning. I also ommitted the salt. Thanks Abel and Cole for helping me cook ANOTHER new dish :-)