Beetroot Risotto

With feta & coriander

Continuing on the theme of beetroot from my previous post. Here is a fusion of flavours/cultures creating a vibrant show off risotto. 

Serves: 4

Preparation time: 15 minutes

Cooking time: 30 minutes

Ingredients: 

Chicken or vegetable stock 1.2L

80g butter

1 red onion, finely chopped

240g Arborio rice

1 large beetroot cooked, peeled and grated

Pack of feta (the real deal) crumbled

Bunch of fresh coriander, roughly chopped

Salt & pepper to taste

Method:

1.       Weigh out and prepare all ingredients as stated above

2.       In a large frying pan melt the butter and sweat down the onions until glossy (a medium heat will do)

3.       Add the Arborio rice and fry until it becomes translucent (max. 1min)

4.       Take a ladle of stock and add it to the rice

5.       Continue to cook and stir until the liquid is completely absorbed (approx. 3mins). Repeat this procedure several times until the rice is plump and almost tender. The rice should not be soft but neither should it have a chalky feel in the mouth

6.       Remove the risotto off the heat and add in the beetroot and half of the feta, season and cover with a lid (leaving to rest for 3 minutes)

7.       Finish the risotto with the remaining feta and fresh coriander. Serve immediately.