Beetroot and feta risotto
Brighten up your day with this vibrant risotto, which is packed full of fibre, folate and iron. Beetroot is at its best in spring and summer and contains nitrate compounds which are proven to improve oxygen efficiency and cardio performance.
Ingredients
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250g
fresh beetroot, skin on
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1/2 tbsp
olive oil, plus extra for drizzling
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1
small white onion, finely diced
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2
garlic cloves, crushed
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1
small courgette, grated
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150g
arborio rice
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600ml
stock, made with 1 vegetable or Kallo yeast-free stock cube
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1/2
lemon, juiced
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60g
feta, cut into 1cm cubes
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1 tsp
butter
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TO SERVE
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Fresh chives, finely diced
Directions
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Cut the beetroot into wedges, wrap in tinfoil, and drizzle with olive oil. Roast in a preheated oven at 180C for 1 hour or until soft. Leave to cool slightly before peeling the skin. Cut into 1cm cubes and purée a third in a blender, reserving the rest.
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Meanwhile, add the oil to a saucepan and sauté the onion gently for 10-15 minutes until softened but not coloured. Add the courgette and garlic and stir-fry for 2 minutes. Toast the arborio rice for 1 minute in the pan before adding a ladleful of the stock.
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Stir frequently and cook over a medium heat, stirring frequently, until nearly all the stock has been absorbed. Keep adding the stock gradually until the rice is nearly cooked (this should take 15/20 minutes).
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Add the beetroot purée and lemon juice to the mixture, season well, and cook for 5 minutes more or until the rice is just cooked. Add the feta and butter to the pan and leave to stand for 5 minutes.
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To serve, divide between bowls and top with a scattering of chives.
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