Forager Risotto with Tasmanian Native Pepperberry & Beetroot

Combining the best of Tasmanian Native Pepperberries and Beetroot with Arborio rice to produce a quick and easy gourmet risotto.

Amazing bright red/purple colour when cooked and with a nice but subtle pepperberry finishing note.

Recommendation: Simple to prepare in less than 20 minutes.

· Add 1 tablespoon of butter and 1.5 tablespoons of extra virgin olive to a pan.

· Saute a clove of minced garlic and 1/2 a small diced onion.

· Add risotto mix then slowly add 1 cup of wine or water and 1 litre of chicken or vegetable broth.

· Constantly stirring to allow rice to absorb moisture.

· Cook for approximately 20 minutes.

· Season and add Parmesan cheese and fresh truffle as desired. Replace fresh truffle with our Tasmanian Pure Freeze-dried Black Truffle if you like 

100% natural product, healthy and high in fibre.

Amazing with a steak or great on its own.

Forager Risotto can be stored in your pantry and have a 2 year shelf life.