Kathryn Danzey, Founder
Instructions
Step 1
Start by pureeing two of your cooked, peeled beetroot. Finely chop the remaining two and set aside.
Step 2
Heat some oil or butter in a pan. Add the onion and garlic and cook until softened and golden.
Step 3
Add in the risotto rice and stir well to coat.
Step 4
Add two ladlefuls of veg stock and cook on a simmer until the stock has disappeared. Add another ladleful of stock and repeat, stirring your risotto often.
Step 5
Repeat with the veg stock until the risotto or quinoa has softened and is cooked through.
Step 6
With one final ladleful of veg stock, add in the beetroot puree and chopped beetroot. Continue to simmer and cook until the liquid has disappeared. Stir through the fresh mint and a handful of feta. Season, if needed.
Step 7
Spoon into bowls and scatter over more fresh mint, the walnuts (if using) and the remaining feta. Enjoy warm.
Ingredients
- 4 beetroot, washed and roasted until soft
- 70g chopped feta
- 2 cloves garlic, minced
- Handful fresh mint
- 1 onion, peeled and chopped
- 400g risotto rice, quinoa or spelt
- 1 1/2 litres vegetable stock
- 100g chopped walnuts (optional)
