Tilda Kitchen Recipe created by Tilda Kitchen

Duck and Beetroot Risotto

45 mins
  • Serves 2
  • Adventurous
  • Special Occasion
  • Prep: 15 mins
  • Cook: 30 mins

A vibrant blend of honey cooked beetroot and tender duck with garlic and shallots

  • Gluten Free

Ingredients

  • 1 pack Tilda Brown and Wild Steamed Basmati Rice
  • 1 tbsp. vegetable oil
  • 2 duck fillets
  • 4 beetroots
  • 2 tbsps. Honey
  • 1 clove garlic, crushed
  • 1 shallot, finely chopped
  • A few sprigs of thyme
  • 250ml vegetable stock
  • Large knob of butter
  • Small handful parsley, chopped
  • 2 tbsps. grated parmesan
  • Salt and pepper to season
  • Crumbled Feta (optional)

Prepare

  1. Roast 100g of the beetroot with honey in a hot oven for 20 minutes. Leave to cool and then chop roughly

Cook

  1. Heat the oil in a pan and cook the duck fillets for about 5 minutes until pink. Leave aside to rest
  2. Add the garlic, thyme and shallots to the pan and fry gently for about 3-5 minutes
  3. Add the rice and stock and simmer until most of the stock has been absorbed
  4. Grate or slice the remaining beetroot and add to the rice together with the honey cooked beetroot.
  5. Thinly slice the duck and add to the rice
  6. Stir in the butter and parmesan and heat through
  7. Season to taste with salt and pepper
  8. Serve with crumbled feta (optional)

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