Duck and Beetroot Risotto
A vibrant blend of honey cooked beetroot and tender duck with garlic and shallots.
- 31 - 60 Minutes
- Medium
- Serve 2
Method
Ingredients
Ingredients
- 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)
How to make Duck and Beetroot Risotto
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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
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Roast 100g of the beetroot with honey in a hot oven for 20 minutes. Leave to cool and then chop roughly
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Heat the oil in a pan and cook the duck fillets for about 5 minutes until pink. Leave aside to rest
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Add the garlic, thyme and shallots to the pan and fry gently for about 3-5 minutes
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Add the rice and stock and simmer until most of the stock has been absorbed. If using dry rice,
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Grate or slice the remaining beetroot and add to the rice together with the honey cooked beetroot.
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Thinly slice the duck and add to the rice
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Stir in the butter and parmesan and heat through
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Season to taste with salt and pepper
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Serve with crumbled feta (optional)
