200 g (7 oz) easy-cook brown long-grain rice
300 g (10 oz) raw beetroot, peeled and diced
2 garlic cloves, finely chopped
1 red onion, finely chopped
1 teaspoon caraway seeds
2 teaspoons tomato purée
1.2 litres (2 pints) hot vegetable stock
salt and pepper
4 tablespoons Greek yogurt
125 g (4 oz) smoked salmon slices
handful of rocket leaves


1.Preheat the slow cooker if necessary. Place the rice in a sieve, rinse well under cold running water and drain well.
2.Place the beetroot, onion and garlic in the slow cooker pot, add the drained rice, caraway seeds and tomato purée, then stir in the hot stock and season generously.
3.Cover and cook on low for 5-6 hours until the rice and beetroot are tender.
4.Stir the risotto, spoon into shallow bowls and top each portion with a spoonful of the yogurt, some of the smoked salmon and a few rocket leaves. Serve immediately.
5.FOR PUMPKIN & SAGE RISOTTO, place 300 g (10 oz) peeled, deseeded and diced pumpkin in the slow cooker pot with 1 finely chopped white onion and 2 chopped garlic cloves.
6.Mix in 250 g (8 oz) rinsed easy-cook brown long-grain rice and flavour with 2 sage sprigs, 1 teaspoon paprika and 2 teaspoons tomato purée.
7.Add 1.2 litres (2 pints) hot vegetable stock, season and cook as above. Serve sprinkled with 75 g (3 oz) finely grated Parmesan cheese.

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