Home Recipes Duck and Beetroot Risotto

Duck and Beetroot Risotto

From Tilda Kitchen

  • 31 - 60 Minutes
  • Medium
  • Serve 2

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

Ingredients

Method

1 pack Tilda Brown and Wild Steamed Basmati Rice or 120g Tilda Brown and Wild Blends
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)
  1. In a pot boiling with boiling water add the Brown Basmati & Wild Rice and simmer for 25 minutes and then drain. Whilst this is cooking
  2. Roast 100g of the beetroot with honey in a hot oven for 20 minutes. Leave to cool and then chop roughly
  3. Heat the oil in a pan and cook the duck fillets for about 5 minutes until pink. Leave aside to rest
  4. Add the garlic, thyme and shallots to the pan and fry gently for about 3-5 minutes
  5. Add the rice and stock and simmer until most of the stock has been absorbed. If using dry rice,
  6. Grate or slice the remaining beetroot and add to the rice together with the honey cooked beetroot.
  7. Thinly slice the duck and add to the rice
  8. Stir in the butter and parmesan and heat through
  9. Season to taste with salt and pepper
  10. Serve with crumbled feta (optional)