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Beetroot risotto with feta in two bowls

Beetroot risotto with feta

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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
Nutrition: Per serving
HighlightNutrientUnit
kcal727
fat24g
saturates9g
carbs93g
sugars19g
high infibre8g
protein22g
salt1.9g
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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)

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.

Goes well with

Recipe from Good Food magazine, August 2021

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A star rating of 5 out of 5.6 ratings
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