Beetroot Risotto with Feta, Lemon and Parsley
The sweetness of the beetroot is balanced by a squeeze of lemon, salty feta and fresh parsley. Lemons vary in size and quantity of juice so add the lemon juice bit by bit until you are satisfied with the flavour. Too much lemon juice can destroy the dish.
SERVES
4
PEOPLE
Ingredients
1 litre hot vegetable stock
2 tbsp olive oil, plus extra to serve
2 onions, finely chopped
2 garlic cloves, crushed
300g risotto rice (arborio or carnaroli)
175ml white wine
500g ready-cooked beetroot
85g freshly grated Parmesan
Zest and juice of 1 lemon
150g feta, crumbled
Large handful of flat leaf parsley, finely sliced
Salt, black pepper
Method
Heat the olive oil in a large, deepfrying pan and cook the onions with some seasoning for 10 minutes until soft.
Add the garlic and cook for 1minute.
Tip in the rice and stir until every grain is coated, then pour in the wine and bubble for 5 minutes.
Add the hot stock a ladle at a time, stirring, only adding more once the previous batch has been absorbed, until the rice is tender but still firm to the bite, al dente.
Never let the rice dry out and keep stirring.
Meanwhile, whizz half the beetroot in a small blender until smooth, and chop the remainder.
Once the rice is cooked, stir through the whizzed and chopped beetroot, the Parmesan and the ha;f the lemon juice, taste and see if you need more lemon juice.
If the risotto is a little thick, loosen it with a splash more stock.
Add salt and pepper to taste.
Toss the crumbled feta with the lemon zest and parsley if using.
Divide the risotto between 4 warmed plates, scatter the feta mixture over the top and finish with a drizzle of olive oil.
Leftovers: Keep covered in the fridge for up to three days.
Reheat gently in a pan with a little extra stock to loosen it.
