BEETROOT RISOTTO WITH FETA

Beetroot risotto with feta image

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

Provided by Esther Clark

Categories Dinner

Time 45m

Number Of Ingredients 11

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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)

Steps:

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.
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.

Nutrition Facts : Calories 727 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium