Caramelised beetroot risotto

Name: Caramelised beetroot risotto
Cook time: 30 min
Yield: 2

with feta cream and savoury walnuts

Ready in around 30 mins

RECIPE FACT:

In Roman times, beetroot was considered an aphrodisiac.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake). Boil the kettle.
1. TO PREPARE AND COOK THE BEETROOT:

Line an oven tray with baking paper. Cut the beetroot wedges into bite sized pieces and place on the tray. Drizzle with oil, season with salt and pepper and bake in the oven for 10 mins. Place the butter beans into a sieve, rinse under cool running water and drain well. Slice the red onion into 1 cm wedges and set aside.
2. TO FINISH THE CARAMELISED VEGETABLES:

Once the beetroot has been in the oven for 10 mins, add the onion and butter beans to the tray. Pour the balsamic glaze over the vegetables and bake for a further 15 mins or until beetroot is cooked through and caramelised. Segment the orange over a salad bowl. Just before serving, add the rocket, drizzle with oil, season with salt and toss to combine.
3. TO COOK THE RISOTTO:

Empty the seasoned arborio rice into a pot with 2 cups of boiling water from the kettle. Bring back up to the boil over a medium-high heat. Once the rice is boiling place a lid on the pot, reduce the heat to low and cook for 10-12 mins or until rice is al dente. Add the feta cream and stir into the rice. Increase heat to medium-high and cook, stirring often for a further 2-3 mins until thickened slightly.
TO SERVE:

Spoon beetroot risotto into bowls and arrange caramelised vegetables on top. Sprinkle with savoury walnuts and serve with rocket and orange salad on the side.