Beetroot and Feta risotto

Name: Beetroot and Feta risotto
Total time: 3600 s
Yield: 4-6 servings
Cuisine: British
Ingredients: 500 g beetroot; 500 g risotto rice; 2 litres vegetable stock; 1 onion; 2 cloves garlic; 50 g butter; 300 g feta cheese

Chris Jacobs @moustache

Manchester

I had some great #seasonsupply beetroot so thought I’d add it to cheese and rice - perfect!

Chris Jacobs @moustache

Manchester

I had some great #seasonsupply beetroot so thought I’d add it to cheese and rice - perfect!

Saved

Ingredients

1 hour

4-6 servings

500 gbeetroot
500 grisotto rice
2 litresvegetable stock
1onion
2 clovesgarlic
50 gbutter
300 gfeta cheese

Saved

Steps

1 hour

1

Wash, peel and chop beetroot. Boil in vegetable stock for 20-30 minutes until starting to get tender. (I forgot to chop mine until after - very messy!)
2

Scoop out beetroot with slotted spoon and put aside. Keep the stock on a low simmer.
3

Melt butter. Add finely chopped onion and garlic, fry on low heat until translucent.
4

Add rice and beetroot to pan. Mix up well and fry for a minute or two.
5

Add stock a ladle at a time. Wait until stock has been absorbed before adding more. Keep stirring and adding stock until risotto is creamy (~30mins).
6

Once the rice tastes nice (soft with a little bite), stir in most of the feta. Hold back a handful for serving. Cook until feta starts to melt.
7

Serve with handful of feta on top.