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Beetroot risotto with feta

Beetroot risotto with feta in two bowls

Beetroot risotto with feta

Name: Beetroot risotto with feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 2 tbsp olive oil plus extra to serve; 1 onion finely chopped; 300g raw beetroot grated; 1 garlic clove crushed; 175g risotto rice; 100ml white wine; 600ml hot vegetable stock; 50g grated parmesan or vegetarian alternative; ½ lemon zested and juiced; 40g feta crumbled; small handful of dill to serve (optional)

Esther Clark

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Serves 2

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.8 out of 5.37 ratingsRate

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Have a beetroot in your veg box this week or growing some in the garden? Showcase beetroots at their best in this silky, colourful risotto with feta

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil

plus extra to serve
1 onion

finely chopped
300g raw beetroot

grated
1 garlic clove

crushed
175g risotto rice
100ml white wine
600ml hot vegetable stock
50g grated parmesan

or vegetarian alternative
½ lemon

zested and juiced
40g feta

crumbled
small handful of dill

to serve (optional)

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Nutrition: Per serving

kcal727
fat24g
saturates9g
carbs93g
sugars19g
fibre8g

high
protein22g
salt1.9g

Method

step 1

Heat the oil in a large saucepan. Add the onion and beetroot, and cook over a low-medium heat for 15 mins. Add the garlic and cook for 1 min. Stir in the rice and fry for a couple of minutes, then pour in the wine and bring to a simmer. Add half the stock, stirring until it is absorbed. Add the remaining stock, a ladleful at a time, stirring continuously until the rice is al dente. Stir through the parmesan and lemon juice, adding a splash more stock to loosen if the risotto seems a little thick. Season to taste.
step 2

Toss the feta with the lemon zest and dill, if using, and spoon over the risotto. Finish with a drizzle of olive oil. Any leftovers will keep covered in the fridge for up to three days. Reheat in a pan over a low heat, stirring in a little stock to loosen.

Recipe from Good Food magazine, August 2021

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A star rating of 4.8 out of 5.37 ratings

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