LeaderBrand Beet Risotto

Beetroot Risotto


Bring stock to a boil, then reduce to a low simmer.

Melt 4 tablespoons of butter in a large sauce pan with the olive oil.  Add onions, stirring frequently, and cook for 2 minutes, then add garlic and thyme and cook for a further minute, or until softened.

Add the rice and stir until the grains start to swell and burst, then add the wine. Once the wine has absorbed, add a few ladles of stock, and salt and pepper to taste.

Stir over low heat until liquid has been absorbed, then keep adding stock, letting the rice absorb the liquid before adding more. Stir constantly.  After about 20 minutes add the beetroot and cook for a further 5 minutes, so that the rice is tender, shiny and creamy and the beetroot warm and mixed through.

Take off the heat and add 2/3 cup parmesan cheese and remaining tablespoon of butter, mixing until butter has melted. Crumble in the feta, add the baby spinach and season to taste.

Transfer to serving plates and serve hot sprinkled with remaining parmesan cheese.



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