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Lentil terrine with sprouts

5 minutes, plus setting time

Avocado recipes

Zesty avocado salad with roasted walnuts, celery and mustard cress sprouts

2 minutes

Omelette recipes

Omega-3 omelette with spring greens and beans

5 minutes

Strawberry-shortbread tartlets with mascarpone

20 minutes

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10 minutes

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3 hours

Mushroom garlic butter

5 minutes

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Avocado tofu pate

Minted brinjal and Labneh creamy mash

10 minutes

Crisp flatbreads with toasted sumac butter

10 minutes

Golden, magenta and candied micro-beet salad

Risotto recipes

Beetroot risotto with lemon mascarpone

40 minutes

Beetroot risotto with lemon mascarpone

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

3 T butter
2 shallots, peeled and finely chopped
2 cloves garlic, finely chopped
100 g arborio rice
½ cup white wine
2 cups organic ready-made vegetable or chicken stock
4 medium beetroots, washed and grated
1 x 250 g tub mascarpone
Sea salt and freshly ground black pepper
Fresh basil leaves, to serve

Method

Place a saucepan over a very low heat, add the butter and leave to melt. Add the chopped shallots and garlic and fry until softened (but do not colour).

Add the rice and stir until the grains are coated. Continue to stir for 3 minutes before adding the white wine.

Cook for a further two minutes, then add the stock, a little at a time and stirring frequently, until it is absorbed and the risotto has a luxurious creamy texture.

Fold in the grated beetroot and warm through.

Spoon the risotto into separate bowls and add a dollop of mascarpone sprinkled lightly with lemon zest.

Season to taste then scatter with the torn basil leaves and serve.
Per serving: 2434.5 kJ, 5.2 g protein, 44.5 g fat, 35.8 g carbs

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Crisp flatbreads with toasted sumac butter

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Beetroot risotto with lemon mascarpone

Beetroot risotto with lemon mascarpone

Ingredients

Method