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Beetroot risotto with feta and rocket
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Sadaf
@sadaf
Beetroot gives this tangy risotto a surprisingly deep, sweet, and earthy flavour, as well as a rich colour. With freshly wilted spinach and creamy feta just stirred through, this veggie main is then topped with peppery rocket and crunchy walnuts for a hearty one-pot dish.
Servings
2
Prep time
30 min
Category
Main Dishes
Source
Ingredients
Instructions
1. Boil a full kettle. Halve, peel and dice the onion. Peel and grate the garlic (or use a garlic press). Coarsely grate the beetroot. Wear gloves whilst grating the beetroot to avoid it staining. Pour the boiled water (see ingredients for amount) into a medium saucepan. Add the vegetable stock paste, then bring back to boil and stir to dissolve. Lower the heat to just keep the stock just warm.
2.
Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the onion, and fry until softened, 3-4 mins. Add the garlic and cook for 1 min more.
3. Add the risotto rice. Reduce the heat to medium-low and cook, stirring until the edges of the rice are translucent, 2-3 mins. Add half of the cider vinegar, stir, then allow it to evaporate, about 30 secs.
4. Stir in a ladleful of stock, and once it has been absorbed, stir in another. Keeping the pan on medium heat, keep stirring in the stock, one ladle at a time, allowing it to absorb each time. Your risotto is done when the rice is cooked ‘al dente’ (cooked through with a tiny bit of bite in the middle), about 20-25 mins.
5. Halfway into the risotto’s cooking time, add the beetroot and give it a good stir. When the rice has 1-2 mins left, add the spinach one handful at a time, and stir to combine until wilted. Stir in the butter, crumble in half of the feta and if you’d like to, season with salt and pepper. Simmer for 1 min. If the risotto seems a bit dry, add a splash of water at the end of cooking. Toss the rocket and remaining cider vinegar together in a small bowl and, if you’d like to, season with salt and pepper.
6. Divide the beetroot risotto between your bowls. Top with the rocket and crumble over the remaining feta. Finish with a scattering of walnuts.
2.
Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the onion, and fry until softened, 3-4 mins. Add the garlic and cook for 1 min more.
3. Add the risotto rice. Reduce the heat to medium-low and cook, stirring until the edges of the rice are translucent, 2-3 mins. Add half of the cider vinegar, stir, then allow it to evaporate, about 30 secs.
4. Stir in a ladleful of stock, and once it has been absorbed, stir in another. Keeping the pan on medium heat, keep stirring in the stock, one ladle at a time, allowing it to absorb each time. Your risotto is done when the rice is cooked ‘al dente’ (cooked through with a tiny bit of bite in the middle), about 20-25 mins.
5. Halfway into the risotto’s cooking time, add the beetroot and give it a good stir. When the rice has 1-2 mins left, add the spinach one handful at a time, and stir to combine until wilted. Stir in the butter, crumble in half of the feta and if you’d like to, season with salt and pepper. Simmer for 1 min. If the risotto seems a bit dry, add a splash of water at the end of cooking. Toss the rocket and remaining cider vinegar together in a small bowl and, if you’d like to, season with salt and pepper.
6. Divide the beetroot risotto between your bowls. Top with the rocket and crumble over the remaining feta. Finish with a scattering of walnuts.
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