Caramelised beetroot risotto

Name: Caramelised beetroot risotto
Cook time: 30 min
Yield: 1
Cuisine: Western Europe

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 1 person

Cooking Instructions:

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. Using half the red onion, peel and slice 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. Using half the orange, segment 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 the heat to medium-high and cook, stirring often for a further 2-3 mins until thickened slightly.
TO SERVE:
Spoon the beetroot risotto into a bowl and arrange caramelised vegetables on top. Sprinkle with savoury walnuts and serve with rocket and orange salad on the side.