date:May 26, 2014
heat. Saute the beetroot leaves quickly for about a minute or until just wilted. Remove from the heat.
5. Heat the remaining 1 tablespoon of olive oil in the frypan and saute the garlic for a minute. Add the seafood marinara and cook over a high heat for 2-3 min or until just cooked, season with salt and pepper and stir through the lemon juice. Serve the risotto, topped with the beetroot tops and the marinara.